Orange Scallop

Clean the Brussels sprouts, cook them in boiling hot salted water for 20 minutes with the lid closed. In the meantime, rinse the oranges thoroughly, dry them and grate the peel from half of them. Mix the egg, orange zest, a little salt and pepper in a deep dish. Place flour and almond kernels on a plate each.

Rinse the cutlets, dry them and turn them first in the flour, then in the egg and finally in the almonds on the other side. Heat oil and fry cutlets, turning, over medium heat for 4 to 5 min.

Remove from the frying pan and keep warm. Cut the peel of the other half of the oranges into tender strips. Squeeze the oranges. Bring orange juice to a boil, add sauce binder and whipping cream, bring to a boil again and season with cayenne pepper, cinnamon, clear soup and sugar.

Heat butter (1), warm sprouts in it. Season Brussels sprouts with nutmeg, toss in remaining fat.

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