Roast Loin Of Veal With Mushroom Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Jewish | 6 | Servings | |
INGREDIENTS
| 3 | lb | Veal loin roast |
| Olive oil | ||
| Salt to taste | ||
| Freshly ground black pepper | ||
| 1 | Clove garlic, cut into | |
| slivers | ||
| 1 | t | Olive oil |
| 1 | t | Pareve marg., butter |
| 1 | c | Thinly sliced mushrooms |
| 1/4 | c | Dry white wine |
| 1 | c | Whipping cream, Riches |
| Cream | ||
| Salt to taste | ||
| Freshly ground pepper | ||
| 2 | t | Finely chopped fresh parsley |
INSTRUCTIONS
Source: Sugarplums Preheat the oven to 450F/230C. Rub the veal with oil and season with salt and pepper. Using the point of a sharp knife, make small incisions in the surface of the meat and insert the slivers of garlic into the incisions. Put the veal in a shallow roasting pan and place in the preheated oven. Roast for 10 minutes, then reduce the heat to 350F/180C and continue cooking for 1 hour (20 minutes per pound/40 minutes per kilogram). To make the sauce, saute the mushrooms in the oil and (butter) margarine in a skillet over medium heat for 3 minutes, until they are brown. Add the wine and the roasting pan juices to the mushrooms and stir until well blended. Add the Riches cream to the mushrooms, stir until well blended and reduce by simmering over medium heat until the sauce thickens slightly. Season with salt and pepper to taste. Carve the veal into 1/2 inch/1.5cm thick slices. Serve on warm plates. Spoon the sauce over and sprinkle with the parsley. Posted to JEWISH-FOOD digest V97 #086 by alotzkar@direct.ca (Al) on Mar 14, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 649
Calories From Fat: 390
Total Fat: 43.6g
Cholesterol: 272mg
Sodium: 320.3mg
Potassium: 823.9mg
Carbohydrates: 1.9g
Fiber: <1g
Sugar: <1g
Protein: 57.4g