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Stuffed Loin of Veal
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Stuffed Loin of Veal Vier Jahreszeiten

Gourmet Archives

A 2 1/2-pound boned, trimmed, and
butterflied loin of veal, the bones and
trimmings reserved for making stock
2 onions, quartered
1 carrot, sliced
2 ribs celery, sliced
4 parsley sprigs
1 bay leaf
1 teaspoon black peppercorns

Stuffing:
Stems from 1 pound mushrooms, sliced
2 shallots, sliced thin
2 tablespoons unsalted butter
6 ounces boneless veal, cut into pieces
6 ounces boneless pork, cut into pieces
1 tablespoon medium-dry Sherry
1 tablespoon tawny Port
6 tablespoons heavy cream
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
A 4-ounce can goose liver, cut into
1/4-inch dice and chilled

 2 tablespoons flour, plus additional for dredging
5 tablespoons unsalted butter
Caps from 1 pound mushrooms, sliced thin
1 small onion, chopped
2 tablespoons Armagnac, or to taste
1/2 cup heavy cream

In a kettle combine the reserved veal bones and trimmings, the onions,
carrot, celery, parsley, bay leaf, peppercorns, and enough water to cover
the mixture, bring the water to a boil, skimming the froth, and simmer
the mixture 2 hours. Strain the stock through a fine sieve set over a bowl,
pressing hard on the solids, and skim off the fat. (There should be 2 cups
stock. If there is more, simmer stock until it is reduced to about 2 cups; if
there is less, add enough water to measure 2 cups.)
Make the stuffing:
  In a small skillet cook mushroom stems and shallots
in butter over moderate heat until the liquid they give off is evaporated
and remove skillet from heat. In food processor grind together the veal
and pork until the mixture is smooth, add mushroom stem mixture and
pulse the motor until the mixture is combined well. Transfer mixture to
a bowl, stir in Sherry, Port, cream, parsley, salt and pepper, and fold in
goose liver gently but thoroughly.
Put the veal, cut side up, on a work surface, season it with salt and
pepper, and spread it evenly with the stuffing, leaving a 1-inch border
on all sides. Beginning with a long side, roll up the veal jelly-roll fashion
and tie it at 1-inch intervals with kitchen string.
Dredge veal in flour and cover each end with a piece of foil. Transfer
the veal to a roasting pan and add 3 tablespoons of the butter and 1/2
cup veal stock to the pan. Roast the veal in the middle of a preheated
400-degree F. oven for 40 minutes or until it is tender and a meat
thermometer inserted in the center registers 160 degrees F., transfer
it to a platter, and keep it warm, covered.
Whisk 2 tablespoons flour into juices remaining in pan and whisk in
remaining 1 1/2 cups stock. Bring mixture to a simmer over moder-
ately low heat, whisking and scraping up the brown bits, and remove
pan from heat.
In a large skillet cook mushroom caps and onion in remaining 2 table-
spoons butter over moderate heat until mushrooms are just softened.
Stir in the Armagnac and cream. Bring mixture to a boil and simmer it
5 minutes or until it is thickened slightly. Strain the stock mixture into
the mushrooms mixture, adding any veal juices that have accumulated
on the platter, and bring sauce to a boil. Discard strings from veal, cut
veal crosswise into 1/2-inch-thick slices, and serve it with the sauce.
Serves 12.


Featured Archive Recipes:
Veal Loin Stuffed with Bell Peppers,
Goat Cheese and Basil

Stuffed Beef Tenderloin
Stuffed Veal Cutlets

More Lagniappe Recipes!
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