---------------------------------MEATBALLS---------------------------------
1 Hard roll
3/4 c Water
1 lb Lean ground beef
1 sl Bacon; diced
4 Anchovy fillets; diced
1 sm Onion; chopped
1 lg Egg
1/2 ts Salt
1/4 ts White pepper
-----------------------------------BROTH-----------------------------------
6 c Water
1/2 ts Salt
1 Bay leaf
1 sm Onion; peeled, halved
6 Peppercorns
-----------------------------------GRAVY-----------------------------------
1 1/2 tb Butter
1 1/2 tb Unbleached flour
1 tb Capers
1/2 md Lemon; juice of
1/2 ts Prepared mustard
1 lg Egg yolk
1/4 ts Salt
1/4 ts White pepper
Meatballs:
Soak the roll in the water for about 10 minutes. Squeeze it dry;
place in mixing bowl with the ground beef. Add the bacon, anchovy
fillets, onion, egg, salt, and pepper. Mix thoroughly. Prepare
broth by boiling the water, seasoned with salt, bay leaf, onion,
and peppercorns. Shape the meat mixture into balls about 2" in
diameter. Add to the boiling broth and simmer over low heat for
20 minutes. Remove meatballs with a slotted spoon, set aside, and
keep warm.
Gravy:
To prepare gravy, heat butter in a frypan and stir in flour. Cook
for 3 minutes, stirring constantly. Slowly blend in 2 cups of
reserved broth. Add the drained capers, lemon juice, and mustard.
Simmer for 5 minutes. Remove a small amount of the sauce to blend
with the egg yolk. Stir egg yolk back into the sauce. Season with
salt and pepper.
To Serve:
Place reserved meatballs into the gravy and reheat if necessary.
Serve on a preheated platter.
