Brussels Sprouts With Ham and Mushrooms

1 lb Brussels sprouts
1 c Lean cooked ham
1/2 lb Mushrooms
2 Egg yolks
3/4 c Heavy cream
1/4 c Grated Parmesan cheese plus
2 tb Grated Parmesan cheese

Simmer 1 pound Brussels sprouts in salted water for about 20 minutes, or until they are tender, and drain them. Chop enough lean cooked ham to make 1 cup and slice 1/2 pound mushrooms. Place half the Brussels sprouts in a well-buttered casserole dish, and cover them with alternating layers of the ham, the mushrooms, and the remaining Brussels sprouts, finishing with a layer of ham. Beat 2 egg yolks into 3/4 cup heavy cream, add 1/4 cup grated Parmesan cheese, and pour the sauce over the casserole. Sprinkle with 2 tablespoons grated Parmesan cheese, and bake the Brussels sprouts in a hot oven (400 degrees F) for 10 to 15 minutes.

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