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►House
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rooms, 2 medium carrots, 4 pieces celery, 1 large Spanish onion, 1 T. leaf thyme, 3 T. shallots, 3 T. butter, salt and white pepper to taste.
For the sauce:
10 lb. veal bones, 2 lb. veal scraps, 2 medium carrots, 4 pieces celery, 1 large Spanish onion, 2 T. shallots, 1 oz. porcini mushrooms (dried), 1 oz. cepes mushrooms (dried), 3 oz. shiitake mushrooms (dried), 2 T. tomato paste,2 T. leaf thyme, 3 tomatoes, salt and pepper to taste. *
Reconstitute dry mushrooms in cool water. In a food processor, finely dice carrots, celery and onions (not pureed) and reserve. Finely dice all of the mushrooms (except the dried). Drain the dried mushrooms and reserve the water for the sauce.
Using a large saute pan, add butter, mushrooms, vegetables, shallots, herbs and seasoning. Reduce until almost dry. Stir occasionally and assure that no burning or sticking occurs. Cool mixture when reduced.
Trim all excess fat and silverskin off the veal loin. Butterfly loin in half starting at the ‘lip* side (thinner of the two ends). Cut width wise until 1/2 inch from the wide side. Cut so that the loin is sliced open and left long. Open loin and place a sheet of plastic wrap over the top and lightly pound the loin with the fiat side of a
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