Veal jambalaya
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Cooked rice |
| 2 | tablespoons | Pareve margarine |
| 3 | cups | Cooked veal, cut 1\" cubes |
| 3 | Shallots, chopped | |
| 1 | slice | Pimento |
| 2 | Hard cooked eggs, chopped | |
| 1 | Bouillon cube | |
| 1 | cup | Boiling water |
| 2 | Egg yolks | |
| 1 | cup | Nondairy creamer |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | White pepper |
Directions
Dissolve bouillon cube in water. Heat margarine in skillet and saute shallots until soft; add veal and rice. Stir until thoroughly heated; then add pimento, hard-cooked eggs, and bouillon. Cook for 5 min. on low heat, stirring gently to blend. Mix nondairy creamer with egg yolks, salt, and pepper until well blended. Add to veal and stir until mixture thickens.