| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | December 19 | 1 | Servings | |
INGREDIENTS
| 1 1/2 | oz | Dried shiitake mushrooms |
| soaked in 1 1/2 | ||
| cups hotwater for | ||
| 20 minutes and | ||
| drained reserving | ||
| the liquid | ||
| 1/2 | c | Minced shallots |
| 2 | T | Olive oil |
| 1/4 | c | Minced celery |
| 3/4 | c | Minced carrot |
| 2 | Garlic cloves, minced | |
| 1/2 | t | Finely chopped fresh |
| rosemary or 1/8 | ||
| teaspoon crumbleddried | ||
| 1/2 | t | Finely chopped fresh sage or |
| 1/8 teaspoon crumbled | ||
| dried | ||
| 1/2 | t | Finely chopped fresh |
| marjoram or 1/8 crumbled | ||
| teaspoon dried | ||
| 1/2 | t | Finely chopped fresh thyme |
| or 1/8 crumbled | ||
| teaspoon dried | ||
| 1 1/2 | T | Finely chopped fresh parsley |
| leaves | ||
| 1 | T | Cognac |
| 2 | t | Fresh lemon juice |
| 1/4 | c | Chicken broth |
| 1/4 | lb | Small white mushrooms |
| chopped fine about | ||
| 1 1/4 cups | ||
| 1/3 | c | Heavy cream |
| 1/2 | c | Fresh bread crumbs |
| A 2 1/2- to 3-pound boned | ||
| veal loin preferably | ||
| naturally | ||
| raisedtrimmed a 1 | ||
| 1/2-inch-wide slit | ||
| cut lengthwise | ||
| through the center | ||
| ofthe loin and the | ||
| loin tied loosely | ||
| at 1-inch intervals | ||
| with kitchenstring | ||
| 1 1/2 | c | White veal stock or chicken |
| broth | ||
| 1 | Thin slices fatback for | |
| covering the | ||
| veal | ||
| White pepper to taste | ||
| 16 | Dried shiitake mushrooms | |
| about 1 ounce | ||
| soaked in 1 cup ho | ||
| water for 20 | ||
| minutes drained | ||
| and patted dry for | ||
| garnish if desired | ||
| 1 | T | Olive oil if desired |
| Thyme sprigs for garnish | ||
| minutes. |
INSTRUCTIONS
Make the stuffing: Cut the stems from the shiitake, discarding them, and chop the shiitake fine. (There should be about 1 cup packed finely chopped shiitake). Strain the reserved liquid through a fine sieve to remove any grit and reserve it for the sauce. In a large skillet cook the shallots in the oil over moderately low heat, stirring, until they are softened, stir in the celery, the carrot, and the garlic, and cook the mixture, stirring, until the vegetables are softened. Stir in the rosemary, the sage, the marjoram, the thyme, the parsley, and the Cognac and cook the mixture, stirring, for 1 minute. Add the lemon juice, the broth, the white mushrooms, and the chopped shiitake and cook the mixture, its surface covered with a round of buttered wax paper, stirring occasionally, until the mushrooms are tender. Boil the mixture, uncovered, stirring occasionally, until the liquid is evaporated. Stir in the cream and the bread crumbs, season the mixture with salt and pepper, and cook it over moderate heat, stirring, until it is hickened. Let the stuffing cool. The stuffing may be made 1 day in advance, kept covered and chilled, and brought to room temperature before the veal is stuffed. Using the handle of a wooden spoon, pack the stuffing into the veal a little at a time (there will be room, if the loin is tied loosely enough). Transfer the veal to a roasting pan just large enough to hold it and add 1 cup of the stock. Cover the veal with the fatback and roast it in the middle of a preheated 325F. oven, basting it every 20 minutes with the pan juices, for 1 hour. Remove the fatback and roast the veal for 45 minutes to 1 hour more, or until it registers 150F. on a meat thermometer. Transfer the veal to a cutting board and let it stand for While the veal is standing, skim the fat from the pan juices, add the remaining 1/2 cup stock, and deglaze the pan over high heat, scraping up continued in part 2
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