Dirty Boys

Yields 2 dozen sandwiches

½ cup oil

1 cup flour

2 onions, chopped

5 stalks celery, chopped

1 bell pepper, chopped

½ lb. ground beef,

½ lb. ground pork

½ lb. chicken livers

1 bay leaf

5 cloves garlic, chopped

1 teaspoon salt

¼  teaspoon cayenne

4 tablespoons Lea & Perrin Worcestershire sauce

4 – 6 tablespoons Crystal hot sauce

1 cup of beef stock

1 bunch thinly sliced green onions

4 dozen pistolettes

1 stick butter, melted

Make a roux by combining oil and flour in a large heavy pot, stirring continuously until it reaches a milk chocolate brown. Add the onions and stir together for about 3 minutes until roux darkens to a bittersweet chocolate brown, then add the celery and bell pepper. Cook seasonings for 3 – 5 minutes until translucent.

In a separate pan, brown the ground meats, draining off any grease. Add to the roux. Chop chicken livers to a fine texture in food processor. Stir into meat mixture. Add garlic, bay, salt, cayenne, Worcestershire sauce and beef stock, stirring together well. Simmer together for 30 to 45 minutes, stirring frequently to avoid sticking. Brush pistolettes with melted butter and bake according to direction. When mixture is dry enough to make a sandwich, split the pistolette and fill with mixture. Wrap in aluminum foil and keep in a warm oven until ready to serve.