Gluten Cutlets

1/2 cup gluten, ground 3 eggs
1/2 cup braised celery 1/4 cup tomato puree
1/4 cup braised onion 2 eggs, scrambled to golden brown
1/2 teaspoon Sage

Cut gluten in small pieces; saute in butter with curry for 5 minutes.
Add coconut milk and cook slowly for 15 minutes.
Sauce will curdle and gradually thicken. Set Aside. Saute onion in oil.
Add coconut milk and cook slowly for 15 minutes.
Sauce will curdle and gradually thicken. Set aside. Saute onion in oil.
Add onion, eggs and cream to the gluten mixture just before serving.
Yield: 6 servings.