VEGAN MOUSSELINE DE VOLAILLE

[Vegan Mousse of Chicken, Turkey, Duck, or Game]

...Julia says "This is an excellent way to use up cold fowl, and you may mix several kinds together if you wish..."

...and I was looking for another vegan pâté to take up to Mom's for a vegan Thanksgiving appetizer...

...so for the cold fowl...I marinated and baked some tofu...

...and this is actually the master recipe for the ham mousse that I made last week...so it starts the same way...with onions, celery and carrots...

...vegan broth...

...and then for the vegan liver...I'm using the same combination of lentils, walnuts, and marmite that I've used before...

...just blend that all up...

...and fold in some aqua faba...

...I packed it into a square corning ware dish that has a lid...

...and covered it with waxed paper for the trip...

...so...I'll have to let you know Thursday how it turned out...hopefully I can unmold it...and I'll serve it with the copycat wheat thins we made over the weekend...

Substitutions

tofu for the poultry
vegan butter for the butter
lentils/walnuts/marmite for the liver
whipped aqua faba for the whipped cream...

Recipe here: Mastering the Art of French Cooking pp. 560-561