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Name: Roast Loin of Veal with Mushroom Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: Salt to taste; 1 Clove garlic, cut into; Black Pepper freshly ground; 1 c Thinly sliced mushrooms; 1 c Whipping cream (Riches; 1/4 c Dry white wine; 1 ts olive oil; 3 lb Veal loin roast; Salt to taste; 1 ts Pareve marg. (butter); Black Pepper freshly ground; olive oil; 2 ts Finely chopped fresh parsley

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INGREDIENTS

Salt to taste
1 Clove garlic, cut into
Black Pepper ; freshly ground
1 c Thinly sliced mushrooms
1 c Whipping cream (Riches
1/4 c Dry white wine
MUSHROOM SAUCE
1 ts olive oil
3 lb Veal loin roast
Salt to taste
1 ts Pareve marg. (butter)
Black Pepper ; freshly ground
olive oil
2 ts Finely chopped fresh parsley

INSTRUCTIONS

Source: Sugarplums Preheat the oven to 450F/230C. Rub the veal with oil and season with salt and pepper. Using the point of a sharp knife, make small incisions in the surface of the meat and insert the slivers of garlic into the incisions. Put the veal in a shallow roasting pan and place in the preheated oven. Roast for 10 minutes, then reduce the heat to 350F/180C and continue cooking for 1 hour (20 minutes per pound/40 minutes per kilogram). To make the sauce, saute the mushrooms in the oil and (butter) margarine in a skillet over medium heat for 3 minutes, until they are brown. Add the wine and the roasting pan juices to the mushrooms and stir until well blended. Add the Riches cream to the mushrooms, stir until well blended and reduce by simmering over medium heat until the sauce thickens slightly. Season with salt and pepper to taste. Carve the veal into 1/2 inch/1.5cm thick slices. Serve on warm plates. Spoon the sauce over and sprinkle with the parsley. Posted to JEWISH-FOOD digest V97 #086 by alotzkar@direct.ca (Al) on Mar 14, 1997

NOTES

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Roast Loin of Veal with Mushroom Sauce

Salt to taste
1 Clove garlic, cut into
 Black Pepper freshly ground
1 c Thinly sliced mushrooms
1 c Whipping cream (Riches
1/4 c Dry white wine
 MUSHROOM SAUCE
1 ts olive oil
3 lb Veal loin roast
 Salt to taste
1 ts Pareve marg. (butter)
 Black Pepper freshly ground
 olive oil
2 ts Finely chopped fresh parsley

Source: Sugarplums    Preheat the oven to 450F/230C.    Rub the veal with oil and season with salt and pepper. Using the point of a  sharp knife, make small incisions in the surface of the meat and insert the  slivers of garlic into the incisions.    Put the veal in a shallow roasting pan and place in the preheated oven.  Roast for 10 minutes, then reduce the heat to 350F/180C and continue  cooking for 1 hour (20 minutes per pound/40 minutes per kilogram).    To make the sauce, saute the mushrooms in the oil and (butter) margarine in  a skillet over medium heat for 3 minutes, until they are brown. Add the  wine and the roasting pan juices to the mushrooms and stir until well  blended. Add the Riches cream to the mushrooms, stir until well blended and  reduce by simmering over medium heat until the sauce thickens slightly.  Season with salt and pepper to taste.    Carve the veal into 1/2 inch/1.5cm thick slices. Serve on warm plates.  Spoon the sauce over and sprinkle with the parsley.    Posted to JEWISH-FOOD digest V97 #086 by alotzkar@direct.ca (Al) on Mar 14,  1997

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Nutrition

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Serving Size: 1 Serving (234g)
Recipe Makes: 6 Servings

Calories: 44
Calories from Fat: 42 (95%)

Amt Per Serving		% DV

	Total Fat 4.7g	6 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 3.4g
	Polyunsanturated Fat 0.5g
Cholesterol 0mg		0 %
Sodium 52.1mg		2 %
Potassium 4.4mg		0 %
Total Carbohydrate 0.1g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.1g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 44

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