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Loin of veal with truffle sauce
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| Artist: |
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| Categories: |
Beef, Entrees, Meats, Sauces & Dressings, Veal |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 4
| tbsp | Vegetable shortening | | 1
| | Whole loin of veal* | | 1/2
| lbs | Butter | | 1
| | Onion, large, chopped | | 1/4
| lbs | Mushrooms, fresh** | | 2
| | Celery stalks, chopped | | 2
| | Tomatoes, quartered | | 1/2
| cup | Chicken stock*** | | 1
| tsp | Salt | | 1/4
| tsp | Pepper | | 1/4
| tsp | Marjoram | | 2
| | Truffles, chopped**** |
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Procedures:
| 1 | * - loin of veal is to boned, rolled, and tied: 2-?to 3 lb. ** - trim and chop mushrooms. | | 2 | *** - or water. | | 3 | **** - soak truffles in ?cup cognac for 1-2 hours |
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