Loin of veal with truffle sauce
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Vegetable shortening |
| 1 | Whole loin of veal* | |
| ½ | pounds | Butter |
| 1 | Onion,large,chopped | |
| ¼ | pounds | Mushrooms,fresh** |
| 2 | Celery stalks,chopped | |
| 2 | Tomatoes,quartered | |
| ½ | cup | Chicken stock*** |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ¼ | teaspoon | Marjoram |
| 2 | Truffles,chopped**** | |
Directions
* - loin of veal is to boned, rolled, and tied: 2-¾ to 3 lb. ** - trim and chop mushrooms. *** - or water. **** - soak truffles in ¼ cup cognac for 1-2 hours.
Submitted By DAN CEPPA On 02-13-95
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