INGREDIENTS

INSTRUCTIONS

(adapted from Emeril's Beef Boulettes with Garlic in "Louisiana Real and
Rustic"
Requires large sauce pan - I use an enameled cast iron roasting pan
The beef boulettes of the original recipe could be used as downrigger
weights. I have simply eliminated them, but I sometimes cook sausage,
previously browned, in the onions to share flavours.
This is very nice as a sauce or a base or an additive to enrich gravy or to
enliven or alter leftovers.I try to keep some in the fridge all the time.
Used it on a peanut butter sandwich yesternoon, better than ok.
Heat oil and brown meat (if used) in it. remove meat with a slotted spoon
(to drain the oil back) reduce heat to medium add flour and "rustic rub" -
stir continuously for a few minutes until the roux you are makeing has
turned dark brown. Add -Onions -bay leaves -salt (or substitute 1/4 cup of
vietnamese fish sauce, reducing water accordingly) Grind in much pepper or
add 1/4 teaspoon ground pepper
cook onions, stirring now and then, for 10 minutes or so until onions
soften. add water and mix well Bring to boil, reduce heat and simmer for
about 1 hour. If you are cooking meat in it, add meat at the boil. skim fat
and remove bay leaves
Posted to FOODWINE Digest 04 Feb 97 by Matthew Hill
<mhhill@WATARTS.UWATERLOO.CA> on Feb 5, 1997.

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