1 single-serving French
bread roll
6 3/4 cups water, divided use
1 pound lean ground beef
1 strip bacon, diced
4 anchovies, diced
2 onions, 1 diced and 1 whole
1 large egg
1 1/4 teaspoons salt, divided use
1/2 teaspoon white pepper, divided use
1 bay leaf
6 whole black peppercorns
1 1/2 tablespoons butter
1 1/2 tablespoons all-purpose flour
1 tablespoon lemon juice
1/2 teaspoon prepared mustard
1 large egg yolk, beaten
In a small mixing bowl,
soak bread roll in 3/4 cup of the water for about 10 minutes.
Squeeze bread dry and
place in a large bowl with ground beef, bacon, anchovies, the
chopped onion, egg, 1/2 teaspoon of the salt and half of the
white pepper. Mix thoroughly and set aside.
In a medium saucepan combine
remaining 6 cups water, 1/2 teaspoon of the salt, bay leaf, the
whole onion and peppercorns; bring to a boil, reduce heat, and
simmer for about 10 minutes.
Meanwhile, shape the meat
mixture into balls about 2-inches in diameter. Add to the boiling
broth and simmer over low heat for 20 minutes. Remove from water
and keep warm.
In a large skillet melt
butter. Stir in flour and cook for 3 minutes, stirring constantly.
Slowly stir in 1/2 cup of the onion broth, lemon juice and prepared
mustard. Simmer for 5 minutes.
Spoon a small amount of
the sauce into the egg yolk and blend. Pour yolk into the sauce.
Season with remaining 1/4 teaspoon salt and remaining half of
the white pepper.
Add meatballs to the gravy
and heat through. Serve over egg noodles or rice with sauce drizzled
over.
