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Roasted Veal Loin Stuffed With Fontina Cheese And Truffles With A Mushroom Sauce Recipe

Nutrition per serving    (USDA % daily values)
CAL
371
FAT
31%
CHOL
94%
SOD
18%

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Ingredients for 4 servings

2 cups veal reduction

Freshly ground black pepper

1 medium black truffle

2 teaspoons finely chopped fresh thyme leaves

Butcher's Twine

1/2 pound Fontina cheese, cut into thin slices

1 veal loin, boned

1 teaspoon chopped garlic

2 tablespoons minced shallots

Drizzle of olive oil

1/4 cup Cognac

1 pound of baby morels, cleaned

Salt

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