Loin of Veal with Truffle Sauce

• 4 tablespoons vegetable shortening
• 1 x veal loin
• 1/2 pound butter
• 1 each onions chopped
• 1/4 pound mushrooms
• 2 each celery stalks chopped
• 2 each tomatoes uartered
• 1/2 cup chicken broth
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon marjoram
• 2 each truffles chopped

1. Chop mushrooms and cook with other vegetables and veal.
2. Soak truffles in 1/4 cup cognac for 1 to 2 hours, serve with main dish.

vegetable shortening, veal loin, butter, onions, mushrooms, celery, tomatoes, chicken broth, salt, black pepper, marjoram, truffles

Taken from recipeland.com/recipe/v/loin-of-veal-truffle-sauce-39199 (may not work)