Pierre Franeys Hamburger With Egg And Anchovy Recipes

PIERRE FRANEY'S HAMBURGER WITH EGG AND ANCHOVY

Steps:

• Divide the meat into four equal portions. Shape each portion into balls and then flatten into patties, like broad hamburgers, about four inches across and half-an-inch thick. Sprinkle the meat on both sides with salt and pepper.
• The hamburger may be cooked on a hot grill - such as a barbecue grill, under a hot broiler or in a very hot skillet - without additional fat. Turn once while cooking and cook to the desired degree of doneness. Cook two to five minutes on each side according to taste. Transfer the patties to each of four plates.
• Heat one teaspoon of butter at a time in one or more small skillets and add one egg to each skillet. Cook them without turning until the white is firm and the yolk remains soft and runny. Sprinkle with salt and pepper. Then slip each, yolk side up, onto each patty.
• Use the anchovy fillets, either split in half lengthwise or whole. Arrange the halved or whole fillets around the yolks in a triangular fashion.
• Heat the four tablespoons of butter until they are foamy and add the capers and parsley. When the foaming starts to subside and the butter begins to brown, pour equal amounts of the sauce over each serving and serve hot.

BREADED EGGPLANT WITH FONTINA CHEESE AND ANCHOVIES

Steps:

• Preheat the oven to 450 degrees.
• If desired, trim off and discard the skin of each eggplant round. Sprinkle with salt and pepper.
• Dip each round in flour and shake off excess. Beat the egg with water and dredge each round, bottom and sides, in the mixture. Dredge each, bottom and sides, in the bread crumbs. Shake off excess.
• Fill a heavy skillet with oil to a depth of about half an inch. Heat until the temperature on a fat thermometer is about 375 degrees. Add the eggplant rounds in one layer and cook, turning occasionally, about three minutes or until each round is golden brown and cooked through. Drain on absorbent paper towels.
• Arrange the rounds on a baking sheet or tin. Top each with a round of Fontina cheese. Split each anchovy fillet in half. Arrange two pieces of anchovy in the shape of a cross in the center of each piece of cheese. Place in the oven and bake five minutes or until the cheese is thoroughly melted. Serve, if desired, with tomato sauce or garlic, oil and anchovy sauce.

SAUCE NEWBURG

Steps:

• Melt the butter in a saucepan and add the shallots and paprika. Cook, stirring, until shallots are wilted. Sprinkle the mixture with flour and stir with a wire whisk.
• Add the milk, stirring vigorously with the whisk. Add the cream, salt and pepper to taste. Strain the sauce through a sieve, preferably of the sort known in French kitchens as a chinois. Press with a spatula to extract as much liquid as possible from the shallots. Reheat and add the sherry.

MEAT LOAF

Steps:

• Preheat the oven to 375 degrees.
• Heat the butter in a heavy kettle and add the onions, green onions or scallions, carrots, celery, red and green peppers and garlic. Cook, stirring often, about 10 minutes, or until all the moisture from the vegetables has evaporated. Let stand until cool. Refrigerate until chilled.
• In a mixing bowl, combine the salt, black pepper, cayenne, white pepper, cumin, nutmeg and eggs. Beat well and add the ketchup and half-and-half. Blend thoroughly.
• Add the chuck, sausage and bread crumbs.
• Add the chilled ingredients and mix thoroughly with the hands. Knead for a considerable period of time.
• Select a baking dish that will fit neatly and compactly inside a slightly larger baking dish. Pour boiling water into the larger pan and bring the water to the boil.
• To shape the meat loaf, dampen the fingers and palms of the hands. Put the meat mixture into the smaller pan and shape it into an oval-shaped loaf resembling a long loaf of bread and measuring approximately 17 by 4 1/2 by 1 1/2 inches.
• Set the smaller pan inside the larger pan over the boiling water. Place in the oven and bake 35 to 40 minutes. Remove from the water bath. Let the meat loaf rest outside the oven for 20 minutes before slicing and serving. Serve sliced.