Categories Herb Mushroom Roast New Year's Eve Rosemary Veal Cognac/Armagnac Winter Sage Gourmet
Yield Serves 8
Number Of Ingredients 25
Steps:
- 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 thickened. 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 325°F. 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 150°F. 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 the brown bits, until the mixture is reduced by half. Strain the mixture through a fine sieve set over a saucepan, bring it to a boil with the reserved shiitake liquid, whisking, and simmer the mixture for 5 minutes, or until it is thickened slightly. Season the sauce with salt and the white pepper. In a skillet sauté the shiitake in the oil over moderately high heat, stirring occasionally, until they are heated through. Cut the veal into 16 slices, arrange 2 slices on each plate, and garnish each serving with 2 of the sautéed shiitake and some of the thyme sprigs.
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José Ramirez
ramirez-j23@hotmail.comThis recipe is a keeper! The veal was so tender and flavorful, and the stuffing was the perfect complement. I will definitely be making this again.
Interlope Fur
if40@hotmail.comI made this dish for a dinner party and it was a hit! Everyone loved the combination of flavors and textures. The veal was tender and juicy, and the stuffing was savory and moist.
Kabelo Potsane
p_k98@hotmail.frThis recipe was easy to follow and the dish turned out great. The veal was cooked perfectly and the stuffing was delicious. I would definitely recommend this recipe.
Pedagogy
pedagogy@gmail.comI followed the recipe exactly and the dish turned out perfectly. The veal was juicy and tender, and the stuffing was flavorful and moist. My guests raved about it!
Md ashik Islam
m-islam@yahoo.comThis dish was a bit challenging to make, but it was worth the effort. The veal was cooked perfectly and the stuffing was delicious. I would definitely make this again for a special occasion.
Imran's Khan
imrans@yahoo.comI'm not a big fan of veal, but this recipe changed my mind. The shiitake stuffing was so flavorful and complemented the veal perfectly. I'll definitely be making this again!
King Hermaton
h.king12@yahoo.comThis dish was delicious! The veal was tender and juicy, and the stuffing was flavorful and moist. I would definitely recommend this recipe.
Kjeston Duncan
d.kjeston@yahoo.comOMG! This dish was amazing! The veal was cooked to perfection and the stuffing was out of this world. I will definitely be making this again.
Aysha Zehra
zaysha@aol.comThis recipe is a keeper! The veal was so tender and flavorful, and the stuffing was the perfect complement. I will definitely be making this again.
MD Tanjid Hassan
m_hassan45@yahoo.comI made this dish for a dinner party and it was a hit! Everyone loved the combination of flavors and textures. The veal was tender and juicy, and the stuffing was savory and moist.
hannatu bature
hannatu9@hotmail.comThis recipe was easy to follow and the dish turned out great. The veal was cooked perfectly and the stuffing was delicious. I would definitely recommend this recipe.
Hasan Chodhury
chodhury90@gmail.comI followed the recipe exactly and the dish turned out perfectly. The veal was juicy and tender, and the stuffing was flavorful and moist. My guests raved about it!
Justine Curatola
jc57@yahoo.comThis dish was a bit more challenging to make than I expected, but it was worth the effort. The stuffing was particularly time-consuming, but the flavors were incredible. I would definitely make this again for a special occasion.
Yasir Jani
j@yahoo.comI'm not usually a fan of veal, but this recipe changed my mind. The shiitake stuffing was so delicious and moist, and the veal was cooked to perfection. I'll definitely be making this again!
Ms Sonya
m-s@yahoo.comThis was an absolutely stunning dish! The shiitake stuffing was incredibly flavorful and complemented the tender veal perfectly. I highly recommend trying this recipe if you're looking for a special occasion meal.