Ring Mold Of Veal With Vegetables
|Finely sliced onions||7 Ounce|
|Aubergines||10 1⁄2 Ounce (Eggplant)|
|Dried thyme||1⁄2 Teaspoon|
|Smoked bacon||5 Ounce, rind removed and cut into small pieces (Streaky Bacon)|
|Veal||1 1⁄4 Pound, cut into pieces|
|Sour cream||1⁄2 Cup (8 tbs) (CrÃ¨me Fraiche)|
|Chopped fresh parsley||2 Tablespoon|
|Cream of mushroom soup||1 Can (10 oz)|
|Dry sherry||3 Tablespoon|
Put the onions in a dish and microwave, uncovered, for 3 minutes on HIGH.
Rinse the eggplant (aubergines) under plenty of cold running water.
Pat dry on kitchen paper and slice in rounds.
Add the eggplant (aubergine) slices, the thyme and 3 tablespoons (2 tablespoons) of water to the onions.
Cover and microwave on HIGH for 8 minutes.
Puree the bacon and veal pieces in a food processor until smooth.
Leave in the food processor bowl.
Drain the onions and eggplant (aubergines) and add to the meat.
Puree again, adding the eggs, half of the sour cream (creme fraiche) and the chopped parsley.
Season with salt and pepper.
Pour the mixture into a ring mold (mould) 9 inches (23 cm) in diameter.
Cover and microwave on HIGH for 12 minutes.
Cover the mold (mould) with a double layer of aluminum (aluminium) foil to keep warm.
Stir together the cream of mushroom soup, the sherry and the remaining sour cream (creme fraiche).
Tip the ring mold (mould) gently towards you to obtain any liquid that may have formed and stir into the cream mixture.
Reheat the sauce for 3 minutes on HIGH.
Invert the mold (mould) on to a dish, coat with a little sauce and pour the rest into a sauceboat.