Recipe - Roasted Veal Loin With Mushroom Sauce (Mondavi)

4 pound Boneless veal loin
1 teaspoon Salt
One half teaspoon Pepper
6 tablespoon Butter
6 Shallots; minced
1 pound Mushrooms; cut or sliced up
1 Bay leaf
1 pn Marjoram
1 cup Woodbridge Merlot
1 cup Chicken stock

Season the meat with salt and pepper and brown in a large roasting pan in 2
tablespoons of butter. Place the roast in a 400ø oven for about 45 minutes.

Remove the roast from the pan and let rest. Pour away any fat from the pan
then add 2 tablespoons butter. Saute the shallots in the butter without
browning. Add the mushrooms, herbs and wine. When the wine has reduced by
half, add chicken stock and reduce again by half. Whisk in the remaining
butter and remove bay leaf. Serves 46.

Notes: Excellent with Woodbridge Merlot

Hanneman/Buster/Mcrecipe 1998Apr06

Recipe by: Woodbridge Recipes www.woodbridgewines.com/

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Apr 06,
1998