Veal Jambalaya



	Veal Jambalaya main dish, cajun, kosher 1 1/2 cup cooked rice 2 tablespoon pareve margarine 3 cup 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 1/4 teaspoon white pepper 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.