Lyonnaise Of Mirlitons – We Love God!

[Baptism by immersion is] the usual form of the original meaning of the Greek baptidzein and baptismos; from the analogy of John’s baptism in the Jordan; from the apostle’s comparison of the sacred rite with the miraculous passage of the Red Sea, with the escape of the ark from the flood, with a cleansing and refreshing bath, and with burial and resurrection; finally, from the general custom of the ancient church, which prevails in the East to this day.

Philip Schaff

CATEGORY	CUISINE	TAG	YIELD
Grains	Lyonnaise	Essnce07	4	Servings

INGREDIENTS

3		Mirlitons, boiled and
		peeled
		seeds removed cut into
		1/2" slices
2		Onions, peeled halved
		cut into 1/2" slices
2	T	Olive oil
1	pn	Cayenne pepper
		Salt, to taste
		Freshly-ground black pepper
		to taset
2	T	Butter
		=== GARNISH ===
		Chopped fresh parsley
		Emeril's Essence, see * Note

INSTRUCTIONS

Note: See the "Emeril's Essence Information" recipe which is included
in this collection.  Preheat the oven to 400 degrees. Line a baking
sheet with foil. In a  saute pan, heat the olive oil. Saute the onion
slices until they  caramelize and are golden, about 5 minutes. Remove
from the heat.  Season with salt, pepper and cayenne. Season the
mirliton slices with  salt, pepper and cayenne. Alternate layering the
mirlitons with the  onions in a cascading effect in the center of the
foil. Place small  dabs of the butter on top of the lyonnaise. Fold the
edges of the  foil up like a tent and place in the oven. Roast the
lyonnaise for 8  to 10 minutes. Remove from the oven and, using a
spatula, place the  lyonnaise on a platter. Garnish with parsley and
some Essence. This  recipe yields 4 servings.  Recipe Source: ESSENCE
OF EMERIL with Emeril Lagasse From the TV FOOD  NETWORK - (Show #
EE-2385 broadcast 10-04-1996) Downloaded from their  Web-Site -
http://www.foodtv.com  Formatted for MasterCook by MR MAD, aka Joe
Comiskey -  jpmd44a@prodigy.com  11-15-1996  Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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