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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim excess fat from 1/2 veal short loin with bone. Salt and pepper rack of veal and roast at 350 degrees for one hour. | 2. Remove the eye of veal from the rack, saving the rack bones intact. | 3. While the veal is cooking, bring 1/2 quart of milk to boil. Saute 1 pound of onion, diced fine, in 6 ounces clarified butter. When onions are translucent (cooked until very soft) add enough flour to absorb all butter. | 4. Cook over low heat for 10 minutes, taking care not to burn or color flour. | 5. Add hot milk to onion flour mix and whip until thick. | 6. Slice 1/2 pound of Prosciutto ham in small julienne slices 2-inches long. | 7. Dice 1 pound mushrooms very fine. Saute mushrooms in 4 ounce clarified butter. When cooked, drain excess liquid. | 8. Add julienne of Prosciutto to mushrooms and cook briefly. | 9. Add Madeira wine and chopped truffles. Add mushrooms, ham, truffle mix to the onion and milk sauce. Adjust seasoning with salt and white pepper. | 10. If mix is too loose, tighten with crushed Ritz crackers. | 11. Place empty rack (bones) on platter. Put a generous amount of stuffing on bottom of rack. | 12. Slice the eye of veal in 6 to 8 slices. | 13. Place the slices, one at a time on top of stuffing. Between each slice put stuffing and shingle the slices of veal. When complete, add more stuffing on top and sides. | 14. Sprinkle Parmesan cheese and chopped truffles on top, and bake in a 350 degrees oven for 20 minutes, or until stuffing is bubbling. | 15. Serve with Perigodine sauce, which is a standard brown sauce with Madeira wine and truffles. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rack veal	1/2			50.4333	0.0	11.22	0.2833
milk	5	quarts		2976.8	233.264	153.72	159.576
onion	1		diced	64.0	14.944	1.76	0.16
butter	10	ounces	clarified	1615.95	74.2487	50.4913	136.08
flour				-	-	-	-
prosciutto ham	2	ounces		50.4333	0.0	11.22	0.2833
mushroom	2	ounces		19.2777	3.8499	1.2701	0.2778
madeira wine				50.4333	0.0	11.22	0.2833
truffle	2	tablespoons		-	-	-	-
parmesan cheese	1	tablespoon		18.5	2.0	2.0	0.25
parsley	1	sprig		0.36	0.0633	0.0297	0.0079

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.