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Vol. 71, No. 3, March
1998
News Briefs
Name that judge...
Q: What appellate court judge
has published a recipe in Gourmet magazine?
 A: The Hon.
William Eich, Chief Judge, Wisconsin Court of Appeals, District IV.
Judge Eich's recipe for herbed meat loaf can be found on page 26
in the September 1997 issue of Gourmet magazine.
Eich recalls, "Several years ago, Gourmet magazine published
an article requesting recipes for standard, hearty Midwestern foods. I sent
in my recipe and promptly forgot all about it. A few months ago, someone
told me that the magazine had finally published it."
Although Eich cooks quite a bit, he doesn't consider himself a gourmet
chef, like his colleague, Wisconsin Supreme Court Justice William Bablitch.
Judge Eich's Herbed Meat Loaf
- 1 lb. ground beef
- 1/2 lb. ground veal or pork (or Italian sausage)
- 2 eggs
- 1/2 c. fine bread crumbs
- 1/2 c. sliced-to-penny size sautéed mushrooms
- 3/4; c. chopped onions
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- 2 tbsp. fresh basil, chopped (1 tbsp. dried)
- 1/2 c. chopped fresh parsley (¼ c. dried)
- 1/4 c. green pepper, coarsely chopped
- 1/2 tsp. salt
- 1/2 tsp. pepper bacon slices to cover top
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Preheat oven to 350º. In mixing bowl, combine all ingredients except
bacon slices. Using hands, blend well; do not overwork meat or it will produce
a loaf that is too tightly packed.
Line a baking dish with foil and shape mixture into an oval loaf. Place
on foil (on rack if desired) and cover with bacon slices.
Bake 1 and 1/2 hours, or to internal temperature of 180º. Remove
from oven and let sit for 10 minutes to allow juices to settle. Serve with
mushroom sauce, tomato sauce, chili sauce, etc. |
"Name that Judge" is sponsored by the State Bar's Litigation
Section's Appellate Practice Committee.
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