| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Main dish, Meats, Sauces |
8 |
Servings |
INGREDIENTS
| 4 |
T |
Vegetable shortening |
| 1 |
|
Whole loin of veal* |
| 1/2 |
lb |
Butter |
| 1 |
|
Onion, largechopped |
| 1/4 |
lb |
Mushrooms, fresh** |
| 2 |
|
Celery stalks, chopped |
| 2 |
|
Tomatoes, quartered |
| 1/2 |
c |
Chicken stock*** |
| 1 |
t |
Salt |
| 1/4 |
t |
Pepper |
| 1/4 |
t |
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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