Loin of Veal with Thyme Cream
You can keep the roast warm for about half an hour after it comes out of the oven. Once it's cooked, remove it from the pan and cover it loosely with aluminum foil. You can go ahead and prepare the sauce, too, and then reheat it over moderately low heat just before serving.
Loin of Veal with Marjoram Cream:
For an equally delicious alternative, use marjoram in place of the thyme. It has a stronger flavor than thyme, so add only 11/2 teaspoons of dried when cooking the roast and 1 teaspoon fresh or 1/4 teaspoon dried to the sauce.
Loin of Veal with Mustard and Thyme Cream:
For an easy and attractive alternative, add 1 tablespoon of grainy mustard to the finished sauce.
Loin of Veal with Thyme Jus:
Omit the cream and boil the sauce down to 3/4 cup instead of 1 cup.
This is a wine-versatile dish that will bring out the finer qualities of everything from a creamy Chardonnay to an oak-matured Rioja Reserva.