Thite nut roast with herb stuffing
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Onion; chopped | |
| 4 | tablespoons | Butter |
| 1 | teaspoon | Dried thyme |
| 1 | tablespoon | White flour |
| 1¼ | cup | Milk |
| 1¾ | cup | Mixed; ground white nuts (cashews; almonds, pine nuts) |
| 1⅓ | cup | Fresh white breadcrumbs |
| Salt and pepper | ||
| Nutmeg | ||
| 2 | Egg whites (up to) | |
| 4 | tablespoons | Dried breadcrumbs |
| 2 | cups | Fresh white breadcrumbs |
| 1 | Stick butter | |
| ¼ | cup | Chopped fresh parsley |
| ½ | Lemon; grated rind of | |
| 2 | tablespoons | Grated onion |
| 1 | teaspoon | Thyme |
| 1 | teaspoon | Marjoram |
| 2 | Egg yolks | |
Directions
THE ROAST
HERB STUFFING
From Rose Elliot's *The Complete Vegetarian Cuisine*.
Preheat the oven to 375 f. Grease a 2 lb loaf pan with butter and line with buttered alum foil to cover the base of the pan and the narrow sides.
Sprinkle with dried breadcrumbs.
Saute the onion in the 4 tbls of butter for 10 minutes. Add the thyme and flour and cook for a minute or two, then add milk and stir until thickened.
Remove from heat and add nuts and breadcrumbs. Season well with salt,pepper and nutmeg. Beat the eggwhites until stiff but not dry and fold in. Make the stuffing by thoroughly mixing the ingredients together(she doesn't say to but I melt the butter) and season to taste with salt and pepper.
Spoon half the nut mixture into the pan in an even layer. Form the stuffing into a flat layer that will fit on top of the nut mixture.Put on top of nut mixture. Cover the stuffing with the rest of the nut mixture.
Level top and cover with buttered foil and bake for 1 -1½ hours until firm in center.(remove foil for last 15 minutes). Let it stand for 5 minutes slip a knife around the edges and invert on serving dish.
JMUSE@...
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