2 tbsp. butter
2 tbsp. flour
1/4 tsp. salt
1/8 tsp. ground nutmeg
1/8 tsp. white pepper
1 3/4 c. chicken broth
2 egg yolks, beaten
1/4 c. slivered almonds, toasted
1 1/2 lbs. fresh Brussels sprouts

Place Brussels sprouts in steamer with water. Cover and place in microwave for 7 minutes on high. Drain Brussels sprouts and set aside. Heat butter in saucepan over low heat until melted. Blend in flour, salt, nutmeg and pepper and cook over low heat, stirring constantly, until mixture is smooth and bubbly. Stir in chicken broth and heat to boiling, stirring constantly for one minute. Stir half of the hot mixture into egg yolks and blend well. Repeat with remaining hot mixture until all is well blended. Boil and stir for 1 minute. Stir in Brussels sprouts and almonds and heat through.