-------
8
8
4
3
1-1/2
1
1/3
1/2
1/3
-------
1-1/2
1-1/2
2-1/4
1-1/2
3/4
1
1
1/4
-------
4
|
---
oz
oz
oz
T
c
lrg
t
t
t
---
T
T
c
T
c
T
t
t
---
T
|
-- Patties
Beef, ground
Pork, ground
Shallots (2)
Flour
Half & Half Milk
Egg
Allspice
Salt
Pepper
-- Sauce
Butter
Flour
Chicken Broth
Brown Sugar
Heavy Cream
Lemon Juice
Salt
Pepper
-----------
Butter
|
Meat Mix - (30 min + 30 min chill)
- Chop the SHALLOTS very fine. Mix all Meat mix items very
thoroughly - see Meat mix. It's best to do it
in a stand mixer with the paddle. It should be liquid enough to be dropped
into the frying pan with a spoon. Refrigerate it for 30 minutes .
- In a 10 inch skillet or similar, melt 4 T BUTTER and bring it to
frying temperature. Regulate the temperature during frying so the foam
that rises to the top doesn't go beyond light brown for the whole
frying time. This will be between 300°F and 330°F (150°C
and 165°C).
- In batches, drop soup spoons full of the Meat Mix into the
Butter. Let fry until moderately browned on the bottom. Turn over and
brown the other side. Scoop out and drain, preferably on a wire rack.
Sauce - (25 min)
- Clean the pan. Melt 1-1/2 T BUTTER over moderate heat. When it
stops foaming it's ready.
- Stir in FLOUR until it becomes lightly browned.
- Start dribbling in BROTH, whisking steadily until you have a
smooth thin sauce, then stir in the rest of the Broth.
- Stir in SUGAR and bring to a light boil over medium heat.
Continue to boil until reduced by about half.
- Stir in CREAM and bring back to a simmer.
- Stir in Patties until well warmed.
- Serve hot
|
