Coat the gluten pieces with flour and sprinkle with salt and pepper.
Brown slowly in a heavy skillet.
Pour in broth and add parsley, then add carrots and onions.
Cover and allow to simmer over slow heat until gluten and vegetables are done.
Arrange in a serving dab and keep warm. Reserve stock for sauce.
Mix flour and 1/3 cup of the milk to a smooth paste.
Add to stock, stirring constantly.
Gradually, add remaining milk and bring to a boil, stirring until sauce boils and thickens.
Add seasonings and cheese. Continue cooking until cheese has melted.
Pour over gluten and vegetables and sprinkle with parsley. Yield: 12 servings.
