INGREDIENTS

INSTRUCTIONS

Note: See the Emerils Essence Information recipe which is included in
this collection.  In a saute pan, heat 2 tablespoons olive oil. Add the
leeks and  garlic. Season with salt and pepper. Saute 2 minutes. Remove
from the  pan and turn into a mixing bowl. Stir in the cheese and white
wine.  Form the mixture into eight 2-ounce cakes. Season the flour and
bread  crumbs with Emerils Essence. Dredge the cakes in the flour. Dip
the  cakes in the beaten eggs, letting the excess drip off. Dredge the
cakes in the seasoned bread crumbs. In a saute pan, render the bacon
until crispy, about 5 minutes. Add the onions and lentils. Season  with
salt and pepper. Saute for 2 minutes. Stir in the balsamic  vinegar. In
a saute pan, heat the remaining olive oil. When the oil  is hot, lay
the cakes carefully in the oil. Have six cakes breaded  and ready to
fry. Pan-fry the cakes for 2 to 3 minutes on each side.  Remove from
the oven and drain on paper-lined plate. Season the cakes  with
Essence. Add the basil to the lentil mixture. Place two of the  cakes
in the center of the plate. Spoon the relish around the cakes  and
garnish with chives. This recipe yields 4 servings.  Recipe Source:
EMERIL LIVE with Emeril Lagasse From the TV FOOD  NETWORK - (Show #
EM-1A15 broadcast 03-25-1997) Downloaded from their  Web-Site -
http://www.foodtv.com  Formatted for MasterCook by MR MAD, aka Joe
Comiskey -  jpmd44a@prodigy.com  03-29-1997  Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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