1
kilo gluten or vegemeat, cut into serving pieces
3
teaspoons flour
2
tablespoons oil
2
teaspoons chopped parsley
5 small
carrots, cut into chunks
2
pieces of onions, quartered
2
cups vegetable broth
Pinch
of salt
Sauce:
1/2
cup flour
1-1/3 cups milk
1 teaspoon
salt
1 cup grated cheese
Pinch
of nutmeg
Dash of cayenne
How to cook Vegetable Fricassee:
Coat the gluten pieces with flour and sprinkle
with salt and pepper. Brown slowly in a heavy skillet.
Pour in broth and add parsley, then add carrots and onions.
Cover and allow to simmer over slow heat until gluten and vegetables are done.
Arrange in a serving dab and keep warm. Reserve stock for sauce.
Mix flour and 1/3 cup of the milk to a smooth paste.
Add to stock, stirring constantly. Gradually, add remaining milk and bring to
a boil, stirring until sauce boils and thickens.
Add
seasonings and cheese. Continue cooking until cheese has melted. Pour
over gluten and vegetables and sprinkle with parsley. Yield:
12 servings.
