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Checkered Dining Room
Art Print
Ng, Daniel
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Gigi’s Beef-and-Bacon Loaf
with Mushroom Sauce

1 1/2 pounds ground beef
1/4 cup milk
1 1/2 cups soft breadcrumbs
1/4 cup chili sauce
3 tablespoons Worcestershire sauce
1 unbeaten egg
5 slices bacon, cooked and crumbled
3 tablespoons finely chopped onion
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon thyme
Raw bacon slices to cover loaf

Mushroom Sauce:
1 cup cream sauce (recipe follows)
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 small clove garlic, crushed
1 beef bouillon cube dissolved in
2 tablespoons hot water
1/4 pound chopped mushrooms
2 tablespoons butter

In a large bowl mix together the ground beef, milk, breadcrumbs, chili
sauce, Worcestershire, egg, crumbled cooked bacon, onion, salt, pepper,
and thyme. Combine the mixture well and pack it into a 9x5x3-inch loaf
pan. Lay raw bacon slices over the top of the loaf. Bake 1 hour at 350 degrees F. Serve with Mushroom Sauce.

Season the cream sauce with salt, paprika, garlic, and dissolved bouillon cube. Sauté the mushrooms in butter and add them to the sauce. Simmer
5 minutes, stirring constantly.

Cream Sauce:
1 tablespoons butter
1 1/2 tablespoons flour
1 cup milk, heated to the boil
in a small saucepan
1/8 teaspoon salt

In a small heavy saucepan melt the butter over low heat. Blend in the
flour and cook slowly, stirring, until the butter and flour froth together
for 2 minutes without coloring. Remove roux from heat. As soon as it
stops bubbling, pour in all the hot liquid at once, add salt, and beat
vigorously with a wire whisk to blend. Set the saucepan over moder-
ately high heat and whisk until the sauce comes to the boil. Boil for
1 minute, stirring.

To make mushroom sauce: Season the cream sauce with paprika,
garlic, and dissolved bouillon cube. Sauté the mushrooms in butter
and add them to the sauce. Simmer 5 minutes, stirring constantly.
Taste for seasoning and adjust with salt and white pepper
as necessary.