INGREDIENTS

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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