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saute pan. Turn over and lightly pound again. Loin will increase in size at least 25%. The first side that was pounded will the inner side before butterflying and the side that should not be turned up and will receive the duxelles.
Take cooled mushrooms and vegetable mixture (duxelles) and spread over the opened loin. Leave two inches open from the open end. Slowly roll the veal loin towards the open part of the loin, thus making a roulade type (swirl) design.
Cover with caul fat and wrap tightly, sealing both ends. Bake at 350 degrees for 30-35 minutes or until internal temperature reaches 135 degrees (medium). Let stand 10 minutes before slicing.
SAUCE;
.. In a roasting pan, roast veal bones and veal scraps at 350 degrees or until browned. Check after 20 minutes and turn bones and cover with water.
.. In another roasting pan, caramelize vegetables. When browned, add tomate paste and further brown. Add all to bones and scrap stock and reduce by one half. Strain liquid back into roasting pan and discard bones and scraps.
Slice all mushrooms and saute with shallots, thyme, salt and pepper and reserve until the end.
When stock has reduced, add two containers of reserved mushroom stock and reduce again by one half. If thickening is needed, add arrowroot or cornstarch and water.
Add reserved mushrooms and serve over sliced roll. Slices should be 1/3 to 1/2 inch in thickness.
.. These steps of sauce method may be replaced with the use of a mild unsalted beef boullion.
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