Recipe - Loin Of Veal With Truffle Sauce

4 tablespoon Vegetable shortening
1 Whole loin of veal*
One half pound Butter
1 Onion,large,chopped
One fourth pound Mushrooms,fresh**
2 Celery stalks,chopped
2 Tomatoes,quartered
One half cup Chicken stock***
1 teaspoon Salt
One fourth teaspoon Pepper
One fourth teaspoon Marjoram
2 Truffles,chopped****

* loin of veal is to boned, rolled, and tied: 2Three fourths to 3 lb. ** trim
and chop mushrooms. *** or water. **** soak truffles in One fourth cup cognac
for 12 hours.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini