Loin of veal with shiitake stuffing from The Best of Gourmet 1991 (page 136) by Gourmet Magazine Editors

  • sage
  • shallots
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  • EYB Comments

    The stuffing can be made 1 day ahead, kept covered and chilled, and brought to room temperature before the veal is stuffed. Can substitute chicken stock for veal stock.

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Accompaniments: Buttered thin French green beans (Buttered haricots verts); Radicchio and watercress salad with Parmesan curls

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The stuffing can be made 1 day ahead, kept covered and chilled, and brought to room temperature before the veal is stuffed. Can substitute chicken stock for veal stock.

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