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Veau Prince Orloff
Cover-roasted veal carved and reassembled with a purée of butter-braised onions and rice folded with mushroom duxelles between the slices, then masked in a Mornay sauce made from its own juices and browned in the oven.
- Yield6 to 8 servings
- Hands-on1 h 35 min
- Total3 h 5 min
- Difficulty
Ingredients
Veal
- 1.6 kgboneless veal roast, tied
- 3 tbspneutral cooking oil, for browning
- 60 gcarrots, sliced
- 60 gonions, sliced
- 45 gunsalted butter
- ½ tspsalt
- 1 leafbay leaf
- ½ tspdried thyme
- 1 sheetfresh pork fatback or suet, large enough to cover the roast
Soubise
- 50 glong-grain white rice
- 60 gunsalted butter
- 500 gyellow onions, thinly sliced
- ½ tspsalt
Duxelles
- 225 gbutton mushrooms, finely diced
- 30 gunsalted butter
- to tastesalt and pepper
Velouté and Mornay
- 60 gunsalted butter
- 40 gall-purpose flour (5 tbsp)
- 240 mlveal roasting juices, degreased
- 420 mlwhole milk, heated
- 120 mlheavy cream
- to tastesalt, white pepper and nutmeg
- 50 gSwiss cheese (Gruyère or Emmental), grated
- 30 gunsalted butter, melted, plus a little for the platter
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