[Vegan Veal Kidneys Flamed in Brandy — Vegan Cream and Mushroom Sauce]
...Julia says
"This extremely good combination is one which is often prepared beside your table in a good restaurant..."
...first your sauté the Vegan Kidneys...I used the mushroom/walnut idea from this recipe
Vegan Farce aux Rognons...and made that into a paste and added it to the veal seitan recipe...it makes a tender and tasty seitan...
...and then pour the cognac over the vegan kidneys...avert your face and ignite the cognac with a lighted match...shake the pan until the flames subside...
...then remove the vegan kidneys to a hot plate and cover...
...next mix some vegan bouillon with some cornstarch...
...add some Madeira...I used a boxed white wine as I didn't have any Madeira...and boil a few minutes until thickened...
...and then sauté the mushrooms with some green onions...
...and add the vegan cream...I added a little bit more cornstarch to some almond milk for that...
...Julia says it should coat a spoon...
...make the vegan mustard-butter...Earth Balance...vegan worcestershire sauce...and dijon mustard...
...I brought everything inside for the final assembly...
...off heat...mix the brown sauce and the mushroom cream sauce...
...still off heat stir in the mustard-butter...
...cut the vegan kidneys into...for some reason Julia says to do this 'rapidly'...then put them and their juices into the sauce...
....and shake and toss over low heat for a moment to reheat them without bringing the sauce near the simmer...
...Julia says these are best served as a separate course with hot French bread...and a full, red Burgundy wine...
...we didn't have French bread or Burgundy wine...so we served with homemade rolls and a rosé...it was pretty delicious...as anything with this much sauce probably would be...
Substitutions
VEGAN GIGOT DE PRÉ-SALÉ RÔTI and a paste made of black walnuts and mushrooms for the rognons...
Washingtons brown for the brown sauce
Almond milk with a spoonful of cornstarch for the cream...
Recipe here:
Mastering the Art of French Cooking pp. 418-419
Interesting process....I don't recall that I've ever eaten real kidneys....Love, K
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