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Seeking veal/mushroom meatloaf that Franey/Claiborne published many years ago

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By mistake, I donated the cookbook which had this favorite recipe. I believe it may have been written in one of the "60 Minute Gourmet Cookbook" series. Can anyone direct me to this recipe? Thanks, in advance, for your help!

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  1. Is this what you're looking for? It's from April 25, 1982, and bears both names. You can access it at the New York Times archive.
    http://query.nytimes.com/gst/fullpage...

    1. Is this the one you're looking for? It's my all-time favorite meat loaf. Here's a paraphrase.

      Pierre Franey's Meat Loaf with Mushrooms

      3/4 pound ground lean veal
      3/4 pound ground lean pork
      1 tablespoon butter
      ½ cup finely chopped onions
      ¼ pound mushrooms, thinly sliced or chopped, about 2 cups
      ¼ cup heavy cream
      1 large egg, lightly beaten
      ½ cup fine, fresh bread crumbs
      2 tablespoons finely chopped parsley
      1 teaspoon finely chopped rosemary
      Salt and freshly ground pepper to taste
      1 sprig fresh rosemary, optional

      Preheat oven to 425 degrees. Put veal and pork in a mixing bowl. Heat butter in a small skillet and add the onions. Cook, stirring, until wilted. Add the mushrooms and continue cooking until the mushroom liquid has evaporated. Let cool briefly and add the onion and mushroom mixture to the meat. Add the cream, egg, bread crumbs, parsley, chopped rosemary, and salt and pepper. Pack into a 2½ by 4½ by 8½ inch loaf pan and and press the rosemary sprig down the center of the meat loaf. Bake 40 to 45 minutes.

      4 Replies
      1. re: JoanN

        The one time I made meatloaf with mushrooms, there wasn't a bit of grease that came out, which startled me. I assume the mushrooms absorbed it all. Do you notice this? Or maybe I used too much.

        1. re: coll

          Do you mean grease bubbling up in the pan around the edges of the meatloaf as it's cooking? Frankly, it's been a while since I made it so I just don't recall. But the meatloaf itself, although moist, is definitely not greasy.

          1. re: JoanN

            I'm used to a small amount of grease on the pan, and there was absolutely none. The pan was dry. Next time I put mushrooms in, I'm just using a few.

        2. re: JoanN

          The above recipe for Pierre Franey's "Pain de Viande Champignons" is from 1981: More 60 min. gourmet. Funny I made this last night- it is one of my favorites! Every time I make it I get Kudos. I double the recipe and have substitute 1/2 light sour cream and 1/2 fat free half and half. Just because I never have heavy cream.
          Note: very little fat - the way it should be.

        3. Here is a link to a slightly diffferent Pierre Franey meatloaf than the one JoanN posted -- both look good to me!

          http://query.nytimes.com/gst/fullpage...

          1 Reply
          1. re: GretchenS

            I believe that none of these are the right one. It was listed under veal in the index- there was no pork included.

          2. I think I have the recipe you are looking for - it was actually published in Craig Claiborne's "The New York Times Cookbook", no mention of Franey - perhaps was done after their falling out. Here is the ingredient list for Veal and Mushroom Loaf:

            3 pounds ground veal
            2 tablespoons butter
            1 cup finely chopped onions
            1 garlic clove minced
            1 cup finely diced celery
            1 pound mushrooms, sliced thin
            1 cup fine fresh bread crumbs
            1/4 teaspoon grated nutmeg
            1 cup finely chopped parsley
            2 eggs
            S&P to taste

            Paraphrased instructions: Melt butter in a skillet, cook the onions, garlic, celery til onions wilt, add mushrooms, cooking til liquid evaporates, let cool, add to meat in a big bowl. Add remaining ingredients, mix well, put into loaf pan, place pan in a bain marie, boiling water to depth of 1.5 inches. Bake at 375 degrees Fahrenheit for one to one and one quarter hours.

            2 Replies
            1. re: janniecooks

              Janniecooks,

              Thank you, I think this is the right one. I had not recalled the inclusion of heavy cream in one of the preceding recipes so I'll go with yours.

              My only question- does anyone have an easy natural mushroom or veal stock sauce recipe that I could use as a sauce for this loaf. I believe this recipe needed one and I used a local gourmet store's product. Now I have no access to a ready made stock and find the frozen ones way too salty. Thanks, again, for any suggestions.

              1. re: hopegoode

                Hopegoode, here's two mushroom sauces from the same cookbook I mentioned; ingredient lists verbatim but instructions are paraphrased:

                White Mushroom sauce
                4 tbsp butter
                1/4 lb mushrooms, sliced
                1/2 small onion, minced
                3 tbsp flour
                1 1/4 cups milk
                1 tsp salt
                1/8 tsp freshly ground pepper
                melt butter in saucepan and in it saute mushrooms and onion until tender; blend flour with milk and whisk into the saucepan. cook over low heat, stir constantly, until thick. season with S&P to taste. makes 2 cups.

                Mushroom Wine Sauce
                2 tbsp butter
                1 tbsp chopped parsley
                1/2 garlic clove, chopped fine
                1 small onion, chopped
                1 tbsp flour
                1 cup chicken stock
                1/8 tsp grated nutmeg
                3/4 lb mushrooms, thinly sliced
                1/4 cup dry sherry

                melt 1 tbsp butter in saucepan, cook the parsley, garlic and onion over medium heat for 3 minutes. stir in the flour. add stock in a stream stirring constantly, season with nutmeg. in another skillet briefly saute the mushrooms in the other tablespoon butter and add them to the sauce. simmer for 15 minutes then add the wine, bring the sauce to a boil. makes 3 cups