Medaillons With Plums
|Vital wheat gluten||1 1⁄2 Cup (24 tbs)|
|Water||1 1⁄4 Cup (20 tbs)|
|Soy sauce||1 Tablespoon|
Mix wet and dry ingredients, shape into a log, place in kettle with 2 quarts water and simmer 45 minutes.
Remove gluten and slice into medallions.
Make a sauce by draining one 16 ounce can of purple plums, add water to juice to make 2 cups liquid.
Add 1 Tablespoon cornstarch,l teaspoon Dijon mustard, and 1 teaspoon sugar.
Cook over high heat, stirring constantly, until thick and bubbly.
Pour over the medallions and top with plums.