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Article: Roasted Veal Loin With Black Truffle Madeira Sauce
- Article from:
- The Washington Post
- Article date:
- December 26, 2007
CopyrightThis material is published under license from the Washington Post. All inquiries regarding rights should be directed to the Washington Post. (Hide copyright information)
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Roasted Veal Loin With Black Truffle Madeira Sauce
12 servings
Chef Eric Ripert showed Chef on Call participant Sarah Rothleder
of Reston how to tie a veal loin, but you may find them already tied
in the refrigerated meat case. You may substitute several smaller
loins (slightly more than 1 pound) for the two 2 1/2-pound loins the
recipe calls for.
A reduced chicken stock or broth, called for in this recipe, has
a more concentrated, intensified flavor than regular stock or broth.
It usually has been reduced by half.
Importer Terry Theise paired this course with two Austrian wines:
a 2005 Sankt Laurent Reserve, estate-bottled Weinbau Sattler; and a
2006 Grauburgunder -- estate-bottled ...