…Julia does not introduce this variation of VEGAN QUENELLES DE POISSON throughout the least…which I’ve made sooner than…the tactic is strictly the similar…you merely stick a vegan oyster contained in the midst of every quenelle…
…you begin with significantly little little little little little bit of minced shallots or inexperienced onion…
…and for the oysters…I am merely utilizing some frequent button mushrooms…I might have used ‘oyster’ mushrooms if I might uncover them proper right correct proper right here…haha…
…and in my ‘exterior’ kitchen…I sautéed the onions…
…then added the mushrooms…
…and the white wine…
…and a nori sheet for some vogue of the ocean…I merely dropped it in full…as I did not need pretty a few little seaweed particles…merely the flavour…
…after which we had fairly the DOWNPOUR obtainable throughout the market…the wind was howling and the thunder crashing and the rain blowing in by means of the screens…sooo…
…I packed every little downside up and went as shortly as further inside…and made the pâte à chou…
…and then you definately definately undoubtedly positively undoubtedly merely roll a vegan oyster into every cylinder of the pâte…
…utilizing two spoons…roll it into significantly oval…
…and then you definately definately undoubtedly positively undoubtedly poach them in solely simmering water…
…till they’re completely cooked and doubled in measurement…
…after which I made a rapid white sauce…
…and poured it over the quenelles…
…and we served it with baked tofu and fried cabbage…
…they rang a bell in my memory a wide range of Klub…it is a Scandanavian type of potato dumpling that we had in North Dakota…..Vegan Potet Klub…(Kloob)…
…so it was good…good poufy little stuffed dumpling pillows…
Substitutions
VEgan Butter
Vegan Oysters – we used button mushrooms sautéed with nori….
…and all the subs for the pate a chou
Recipe proper right correct proper right here: Mastering the Work of French Cooking (pp. 188-189)