...the Man was not going to be home for lunch...so I thought I'd make something I knew he wouldn't like anyway...hehehe...
...first, I made some vegan hard boiled eggs...
...and gathered my ingredients...
...made the broth - which consists of Red Wine - Julia suggests a fresh young one...some brown broth, parsley, thyme, garlic, onion, and pepper...and 'cracked' my vegan egg into the broth...such fun that is...
...I put my loose herbs in my tea ball, but left the bay leaf and the garlic loose in the pot...and let that simmer until the vegan 'egg' was properly pink - it was already cooked...I think if I make this again I may use some wine for the liquid in the egg white to get a more uniform colour...and the vegan egg disintegrated a bit...but I think it makes it look more like a poached egg anyway...
...Julia only says to remove the parsley and bay leaf...but I strained my broth...
...made a roux and then added the strained broth to make the sauce...it smelled wonderful...
...Julia says to place an 'egg' on each canapé...
...I made two little flower shaped canapés as I generally like more 'toast' with my 'eggs'...HA!...
...pour over the sauce...
...and serve...just a green salad and a glass of tea make an elegant little lunch...
...slicing into the smooth 'egg' and the crunchy canapé is fun...
...and the elegant and rich sauce is delicious...
Substitutions:
Vegan Egg
Washington's Rich Brown Seasoning and Broth for the broth
Earth Balance for Butter
Recipe here: Mastering the Art of French Cooking
p. 121
I got a vision of 'young' wine - not like me a cheap but drinkable wine.
ReplyDeleteIt looks a lovely dish, as you say, a treat.
Fabulous! Vegan oeufs en meurette! I have to try this. :-)
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