| 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 |
ts |
Olive oil |
| 1 |
ts |
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 |
ts |
Finely chopped fresh parsley |
INSTRUCTIONS
MUSHROOM SAUCE
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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