...so we had the Brussells Sprouts with Julia's final Foie de Veau recipe...
...this one is the most complicated...and the best...that may be because of the better quality of the foie...HA!
...start by dredging your foie chops in flour...
...then sauté in Earth Balance until lightly brown...
...then chop up some parsley...
...actually it needs to be minced...
...chop up some green onion - mine is huge...
...it needs to be minced too...
...not doing such a good job with the mincing - so I got out my trusty little chopper...now it's minced...
...you'll need some fresh white bread crumbs...
...so I whirled a piece of white bread in the ole Emmy...
...next, mix some dijon mustard and garlic with your parsley and onion...
...the add drop by drop the sautéing fat to make a mayonnaiselike cream...
...paint that on the 'liver' slices...
...then lay the slices in the bread crumbs and gently heap the crumbs on top - gently shake off the excess...
...place on a greased broiler pan...
...broil until lightly browned - flip and broil the other side - also until lightly browned...
...we served ours with the Brussels Sprouts and a simple baked sweet potato...
...it was delicious - crisp and tender on the inside - tangy with the mustard and somehow slightly sweet too...
...and there were a lot of dirty dishes...have I mentioned the dishes...of course Julia says not to be sparing of the dishes...
Substitutions:
Earth Balance for Butter
Vegan Foie de Veau for the liver
Recipe here: Mastering the Art of French Cooking
p. 407
Oh man. I bet there are a ton of dishes. And a ton of Earth Balance
ReplyDeleteWowee! Yum!!!
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