Name: Loin of Veal with Truffle Sauce
Ingredients: 4 tb Vegetable shortening; 1 Whole loin of veal*; 1/2 lb Butter; 1 Onion,large,chopped; 1/4 lb Mushrooms,fresh**; 2 Celery stalks,chopped; 2 Tomatoes,quartered; 1/2 c Chicken stock***; 1 ts Salt; 1/4 ts Pepper; 1/4 ts Marjoram; 2 Truffles,chopped****

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		Meats, Sauces, Main dish	8	Servings

INGREDIENTS

4	tb	Vegetable shortening
1		Whole loin of veal*
1/2	lb	Butter
1		Onion,large,chopped
1/4	lb	Mushrooms,fresh**
2		Celery stalks,chopped
2		Tomatoes,quartered
1/2	c	Chicken stock***
1	ts	Salt
1/4	ts	Pepper
1/4	ts	Marjoram
2		Truffles,chopped****

INSTRUCTIONS

* - loin of veal is to boned, rolled, and tied: 2-3/4 to 3 lb. ** - trim
and chop mushrooms. *** - or water. **** - soak truffles in 1/4 cup cognac
for 1-2 hours.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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