INGREDIENTS

INSTRUCTIONS

FOR THE STUFFING
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 15 minutes.
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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