[Vegan Unmolded Chicken Liver Custards]
...Julia says
"These delicate little entrees are usually baked in individual ramekins and served hot with a bearnaise sauce"...
...I'm pretty sure I've never eaten actual chicken livers...
...so for that part of the recipe...
...I'll be combining walnuts and lentils...and soft tofu for the eggs...
...but Julia has you start the recipe by making a thick bechamel...
...and then you put everything into the 'blender'...I used a food processor...but remember that the blender was a new-fangled kitchen gadget when Julia wrote this book...so she give alternate instructions...
"It can be prepared very quickly in an electric blender, but if you do not have one, put the livers through a meat grinder, push them through a sieve, then beat in the rest of the ingredients."
...add some cognac...
...vegan cream...
...and your thick bechamel...
...give it a whirl...
...butter your molds...I used Earth Balance for that...
...gave it a quick taste...and it's pretty yummy...of course you'd never do that with the other version...
...fill your molds and set them in a pan of water...
...and bake for 30-40 minutes..
...mine looked like they were going to come out of the molds cleanly...
...but then they really did not...
...top them with a Bearnaise sauce...
..and serve warm...
...well...they were good...we just had them with a salad...but I think they'd be really good almost as a spread on a crusty bread or cracker...almost like a paté...
Substitutions
lentils and walnuts for the chicken livers
Cashew Cream for the Cream...
soft tofu for the eggs...
Vegan Margarine for Butter - I used Earth Balance...
Mastering the Art of French Cooking (pp. 174-175)
