Veal Recipes

Serves 8

Ingredients for the stuffing
1½ ounces dried shiitake mushrooms, soaked in 1½ cups hot
water for 20 minutes and drained, reserving the liquid
½ cup minced shallots 125ml
2 tablespoons olive oil 30ml
¼ cup minced celery 60ml
¾ cup minced carrotAnother good reason to eat carrots–believed to be a stimulant to the male. The phallus shaped carrot has been associated with stimulation since ancient times and was used by early Middle Eastern royalty to aid seduction. High vitamins and beta-carotene. Perhaps a justification for a piece of carrot cake? 180ml
2 garlicThe ‘heat’ in garlic is said to stir sexual desires. Make sure you and your partner share it together. Garlic has been used for centuries to cure everything from the common cold to heart ailments. This is a good time for moderation. Enjoy a pasta with a lightly garlicky sauce and it and lead up to something spicy in the bedroom later. cloves, minced
½ teaspoon 2.5ml finely chopped fresh rosemary or ⅛ teaspoon crumbled dried
½ teaspoon 2.5ml finely chopped fresh sage or ⅛ teaspoon dried, crumbled
½ teaspoon 2.5ml finely chopped fresh marjoram or ⅛ teaspoon dried, crumbled
½ teaspoon 2.5ml finely chopped fresh thyme or ⅛ teaspoon dried, crumbled
1½ tablespoons 22ml finely chopped fresh parsley leaves
1 tablespoon Cognac 15ml
2 teaspoons fresh lemon juice 30ml
¼ cup chicken broth 60ml
¼ pound small white mushrooms, chopped fine (about 1¼ cups) 300ml
1/3 cup heavy cream 80ml
½ cup fresh bread crumbs 125ml

Ingredients -for the Veal
2½-3 pound Boned Veal Loin trimmed, a 1½” wide slit cut lengthwise through the center of the loin, and the loin tied loosely at 1″ intervals with kitchen string
1½ cups white veal stock or chicken broth
Thin slices of fatback for covering the veal
white pepper to taste
16 dried shiitake mushrooms (about 1 ounce), soaked in 1 cup of water for 20 minutes, drained, and patted dry, for garnish if desired
1 tablespoon olive oil if desired
thyme sprigs for garnish

Directions-for 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 carrotAnother good reason to eat carrots–believed to be a stimulant to the male. The phallus shaped carrot has been associated with stimulation since ancient times and was used by early Middle Eastern royalty to aid seduction. High vitamins and beta-carotene. Perhaps a justification for a piece of carrot cake?, and the garlicThe ‘heat’ in garlic is said to stir sexual desires. Make sure you and your partner share it together. Garlic has been used for centuries to cure everything from the common cold to heart ailments. This is a good time for moderation. Enjoy a pasta with a lightly garlicky sauce and it and lead up to something spicy in the bedroom later., 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.

Directions-for the Veal
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.

The French describes shiitake mushrooms as the “fragrant” mushrooms with distinct flavour and texture. Dried shiitakes have many more advantages over fresh. To name a few, they offer a more natural smokey oak-flavor. Once reconstituted, dried shiitakes have the ability to absorb your cooking sauce and dramatically enhance the flavor of your favorite recipes. Adding shiitake mushrooms to your cooking will give an EPICUREAN FILLIP to any types of dish, soups, sauces, gravies, stews, stuffing and grilled. They are delicious and considered an essential part of your daily diet. They also offer many medical benefits to your body and make an excellent meat-substitution!

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