• 2 Lbs. Brussels sprouts, trimmed, with an `X' cut in base
• 1 oz. unsalted butter, extra
• 1 clove garlic, crushed
• 1 mediumonion\cooked, chopped
• 1/3 Lbs. blue cheese, crumbled
• 4 tsp. cornflour
• 1/2 cup cream
• 1/2 cup milk
• 2 tsp. lemon rind, grated
• 8 tsp. lemon juice
• 1 oz. unsalted butter, extra
• 4 tsp. oil
• 1-2/3 cups stale breadcrumbs
• 1/4 cup Parmesan cheese, grated
• 2 tsp. lemon rind, grated

Preheat oven to 350° F. Place Brussels sprouts in a steamer basket over boiling water. Cover pan and steam 8 minutes, or until bright green and almost tender. Drain and place in a greased ovenproof dish. Melt butter in a heavy saucepan over medium heat. Cook garlic and onion 4 or 5 minutes, stirring, until onion is soft. Add cheese, stirring until melted. Combine cornflour, cream and milk in a jar with a tight-fitting lid. Shake well and stir into onion mixture. Simmer, stirring, until mixture boils and thickens. Stir in lemon rind and juice. Melt extra butter and oil in a heavy nonstick frying pan over medium heat. Cook breadcrumbs, stirring, until golden. Stir in Parmesan cheese and extra rind. Pour sauce over Brussels sprouts. Sprinkle with toasted breadcrumbs and bake 15 minutes.