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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.
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2
Remove the eye of veal from the rack, saving the rack bones intact.
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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.
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4
Cook over low heat for 10 minutes, taking care not to burn or color flour.
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5
Add hot milk to onion flour mix and whip until thick.
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6
Slice 1/2 pound of Prosciutto ham in small julienne slices 2-inches long.
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7
Dice 1 pound mushrooms very fine. Saute mushrooms in 4 ounce clarified butter. When cooked, drain excess liquid.
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8
Add julienne of Prosciutto to mushrooms and cook briefly.
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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.
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10
If mix is too loose, tighten with crushed Ritz crackers.
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11
Place empty rack (bones) on platter. Put a generous amount of stuffing on bottom of rack.
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12
Slice the eye of veal in 6 to 8 slices.
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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.
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14
Sprinkle Parmesan cheese and chopped truffles on top, and bake in a 350 degrees oven for 20 minutes, or until stuffing is bubbling.
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15
Serve with Perigodine sauce, which is a standard brown sauce with Madeira wine and truffles.
