Recipe courtesy of Emeril Lagasse, 1999

1 veal (or pork) loin, boned  -- about 2 lbs.
Salt
Freshly ground black pepper
1/2 pound Fontina cheese, cut into thin slices
1 medium black truffle (optional)
Butcher's Twine
Drizzle of olive oil
1 pound of baby morels, cleaned (optional)
2 tablespoons minced shallots (optional)
1 teaspoon chopped garlic (optional)
1/4 cup Cognac or red wine
2 cups veal reduction (chicken stock reduction with dark sauce will also work with pork)
2 teaspoons finely chopped fresh thyme leaves (optional)

Preheat the oven to 400 degrees F.

Place the veal loin on a cutting board. Cover with pieces of plastic wrap. Lightly pound the meat to 1/2-inch thick. Season both sides with salt and pepper. Place the slices of cheese over the pounded meat. Shave the truffles over the cheese. Roll the veal up tightly and secure with separate pieces of string at 1-inch intervals.

In a large saute pan or skillet, over medium heat, add 2 tablespoons of the oil. When the oil is hot, sear the veal for a couple of minutes on all sides. Remove the saute pan from the heat and place in the oven. Roast for about 20 to 25 minutes for medium rare. Remove the veal from the pan and set aside to rest.

Place the saute pan back over the heat. Add 1 tablespoon of the olive oil. Add the mushrooms and shallots. Season with salt and pepper. Saute for 3 minutes. Add the garlic and continue to saute for 1 minute. Deglaze the pan with the Cognac or red wine. Add the reduction and bring to a simmer. Simmer for 3 to 4 minutes. Remove from the heat and stir in the thyme. Remove from the heat and set aside.

Using a carving knife, remove the string from the veal. Slice the veal into 1/2-inch slices.
To serve, arrange the slices in the center of each plate. Spoon some of the mushroom sauce over each slice. Serve immediately. Garnish with fresh thyme leaves.

Yield: 4 servings