1 1/2 c  Cooked rice
2 tb Pareve margarine
3 c  Cooked veal, cut 1" cubes
3    Shallots, chopped
1 sl Pimento
2    Hard cooked eggs, chopped
1    Bouillon cube
1 c  Boiling water
2    Egg yolks
1 c  Nondairy creamer
1 ts Salt
1/4 ts 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.