INGREDIENTS

INSTRUCTIONS

EMERIL LIVE SHOW #EMIA17
In a mixing bowl, combine the beef and minced onions together. Season the
mixture with salt, pepper, and cayenne. Mix well with your hands and form
18 meatballs. Insert a half of a clove of garlic in the center of each and
pinch the beef around it. Combine the flour and Essence in a shallow plate.
Roll the meatballs evenly in the flour mixture. Reserve any excess flour.
In a large skillet, heat the oil. When the oil is hot, add the meatballs
and brown evenly, using a spoon to turn them. Remove the meatballs from the
pan and set aside. Stir in the reserved flour mixture. Stir constantly for
3 to 4 minutes, making a dark roux. Add the onions and green peppers.
Season with salt and cayenne. Cook for about 10 minutes, or until the
vegetables are soft. Add the water, bay leaves, parsley and mix well to
combine. Bring to a boil and return the meatballs to the pot. Reduce the
heat to a simmer and cook for about 1 hour, uncovered. Skim off any fat
that has risen to the surface. Remove the bay leaves. Split the French
bread loaf in half. Spread one half with 2 tablespoons of the mustard and
the other half with 2 tablespoons of the mayonnaise. Lay three pieces of
the cheese on top of the mayonnaise. Place 6 meatballs on each loaf of
bread. Spoon the sauce over the meatballs. Top the meatballs with the
remaining half of bread. Cut the sandwich in half and serve immediately.
Yield: 6 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 23, 1998

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