[Vegan Veal Gratineed with Onions and Mushrooms]
...Julia says...
"This delicious creation is fine for a party as it may be prepamJ in the morning and reheated in the evening. The veal is cooked and sliced, re-formed with a spreading of onions and mushrooms between each slice, and covered with a light cheese sauce."
...and remembering that MtAoFC is a teaching cookbook...it incorporates several previous recipes...
...so you start with
VEGAN VEAU POÊLÉ...and slice that keeping the slices in order...
...then you make the
VEGAN SOUBISE...
...next you mince some mushrooms...
...and put them into the corner of a scrupulously clean kitchen towel...
...and twist them to extract their juice...
...then sauté them with some green onions...
...make a thick velouté sauce...I used Washington's Brown sauce for the veal roasting juices...
...then Julia says to put the vegan soubise through a sieve...or electric blender...
...so I thought I'd use my little Emmie food processor...
...and maybe I should have used the Vitamix...because I was surprised by how long it took to get a semi smooth paste...
...mix that into the duxelles...
...Julia says it should hold its shape in a spoon...
...then take your vegan veal slices in the order they were sliced from the roast...and spred some of the rice/duxelle mixture on...
...and just continue with each piece placing them into the casserole dish in order...
...then add some vegan cheese to the velouté sauce...
...pour it over the sliced roast...
...add some more vegan cheese on top and dot with vegan butter...
...heat in the oven until bubbly and slightly browned on top...
...we served it with peas carrots and a salad...
...it's pretty delicious...creamy and comforting...
Substitutions:
Seitan for the Veau
Earth Balance for Butter
Almond milk for the cream
Vegan Cheese for the cheese
Recipe here:
Mastering the Art of French Cooking (pp. 355-357)
