Veal Prince Orloff Recipes

VEAL PRINCE ORLOFF

Steps:

• Braise veal:
• Position oven racks in upper and lower thirds of oven and preheat to 325°F.
• Pat veal dry and sprinkle with salt and pepper. Heat oil and 1 tablespoon butter in 5- to 6-quart pot over moderately high heat until foam subsides, then brown veal on all sides, turning with tongs, about 10 minutes. Transfer veal to a plate and discard fat from pot.
• Melt remaining tablespoon butter in pot and cook onion, celery, and carrot over moderate heat, stirring and scraping up any brown bits, until softened, about 5 minutes.
• Wrap parsley, fresh thyme (if using), and bay leaf in a square of cheesecloth and tie into a bundle with string to make a bouquet garni, then add to vegetables along with wine and dried thyme (if using). Put veal on top and bring to a simmer.
• Cover pot with lid, then transfer to lower third of oven and braise veal until thermometer inserted 2 inches into center of meat registers 145°F, about 1 1/2 hours.
• Transfer veal to a cutting board and let stand 30 minutes (internal temperature will rise to 155°F). Pour cooking juices from pot through a fine-mesh sieve into a 4-cup measure, pressing on and discarding solids. Skim off fat and reserve juices, adding any juices that have accumulated on plate from veal, for Mornay sauce.
• Make soubise while veal braises:
• Parcook rice in a large saucepan of boiling salted water 5 minutes, then drain in a sieve and rinse.
• Heat butter in a 10-inch ovenproof skillet over moderately low heat until foam subsides, then stir in onions and salt. Cover tightly with a lid or a double layer of foil and cook onions over low heat, stirring occasionally, 5 minutes. Stir in rice and broth and bring to a simmer.
• Cover skillet tightly, then transfer to upper third of oven and bake until rice and onions are very soft, about 1 hour. (Leave oven on.)
• Transfer soubise to a food processor and pulse until coarsely puréed. Transfer to a bowl to cool.
• Make duxelles while veal and soubise cook:
• Put a handful of mushrooms in a clean kitchen towel (not terry cloth), then gather towel around mushrooms and wring them over sink to squeeze out as much liquid as possible. Wring out remaining mushrooms, a handful at a time, in same manner.
• Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté mushrooms and truffles (if using), stirring, until lightly browned and any liquid mushrooms give off is evaporated, 6 to 8 minutes. Stir in cream, salt, and pepper and cook, stirring, until cream is absorbed by mushrooms, about 1 minute. Transfer to a bowl and cool.
• Make Mornay sauce while veal stands:
• Add enough milk to reserved veal juices to total 3 cups. Melt butter in a 2-quart heavy saucepan over moderately low heat, then add flour and cook over low heat, whisking constantly, 3 minutes. Add milk mixture in a stream, whisking, and bring to a boil, whisking. Reduce heat to low and gently simmer, whisking occasionally, 10 minutes. Remove from heat and add Gruyère, whisking until melted, then whisk in salt, pepper, and nutmeg.
• Assemble veal Orloff:
• Move top rack to middle of oven and increase temperature to 375°F.
• Stir 1/4 cup soubise into duxelles, then transfer remaining soubise to a sealable plastic bag. Transfer duxelles mixture to other sealable plastic bag, then seal each bag, squeezing out excess air. Snip off 3/4 inch from a bottom corner of each bag.
• Remove string from veal, then trim off fat layer and ends of veal and discard. Cut roast crosswise into 16 slices (1/4 inch thick), keeping slices together. Transfer 1 slice of veal to end of ovenproof platter, then pipe about 1 1/2 tablespoons soubise onto half of slice, starting at bottom of slice and working toward top. Pipe about 1 1/2 tablespoons duxelles on other half of slice in same manner. Overlap with another slice of veal, leaving about 1/2 inch of stuffing exposed. Repeat with remaining veal slices and remaining soubise and duxelles, keeping slices aligned.
• If necessary, heat Mornay sauce over low heat, stirring, until loose enough to spoon, then spoon 1/2 to 3/4 cup over top and sides of veal, covering slices and stuffings thinly but completely.
• Bake veal Orloff, uncovered, until heated through and Mornay sauce glazes veal, 15 to 30 minutes.
• Heat remaining Mornay sauce over moderate heat, stirring occasionally (thin with a little milk, if necessary), until hot and transfer to a gravy boat to serve on the side.

"MR. GRANT YOU TOOK HALF VEAL PRINCE ORLOFF!"

Steps:

• Preheat oven to 325.
• Dry the veal on paper towels.
• Place in a heavy casserole just large enough to hold the veal easily.
• Place the casserole over moderately high heat with the butter and oil.
• When you see the butter foam begin to subside, brown the veal lightly on all sides; this takes 10 to 15 minutes.
• Remove the veal.
• If the browning fat has burned, pour it out and add butter.
• Stir in the vegetables and herb bouquet, cover and cook over low heat for 5 minutes with out browning.
• Sprinkle salt and pepper over the veal.
• Return it to the casserole and baste with the butter in the casserole.
• Insert meat thermometer.
• Lay the blanched bacon over the meat, then cover with foil.
• Cover the casserole and set in lower third of preheated oven.
• Regulate heat so meat cooks slowly and steadily for about 1-1/2 hours.
• Baste it 2 or 3 times with the juices in the casserole.
• The roast is done at a thermometer reading of 175 degrees, or as soon as it's juices run clear yellow when the meat is pricked deeply with a fork.
• Place the veal on a hot platter and discard trussing strings.
• The veal and vegetables will have produced a cup or more of juice in the casserole.
• Remove all but 2 tablespoons of fat from them.
• Set casserole over moderate heat while scraping up any coagulated cooking juices from the bottom and sides with a wooden spoon, and mashing the vegetables into the liquid.
• Boil down rapidly if necessary; you should have 3/4 to 1 cup.
• Correct seasoning, and strain into a hot gravy boat.
• Garnish the meat platter with whatever vegetables you have chosen, and serve.
• If you are not serving immediately, return the veal and sauce to the casserole, cover partially, and set in a turned-off hot oven where it will stay warm for half an hour at least.

VEAL ORLOFF

Steps:

• Trim excess fat from 1/2 veal short loin with bone. Salt and pepper rack of veal and roast at 350 degrees for one hour.
• Remove the eye of veal from the rack, saving the rack bones intact.
• While the veal is cooking, bring 1/2 quart of milk to boil. Saute 1 pound of onion, diced fine, in 6 ounces clarified butter. When onions are translucent (cooked until very soft) add enough flour to absorb all butter.
• Cook over low heat for 10 minutes, taking care not to burn or color flour.
• Add hot milk to onion flour mix and whip until thick.
• Slice 1/2 pound of Prosciutto ham in small julienne slices 2-inches long.
• Dice 1 pound mushrooms very fine. Saute mushrooms in 4 ounce clarified butter. When cooked, drain excess liquid.
• Add julienne of Prosciutto to mushrooms and cook briefly.
• Add Madeira wine and chopped truffles. Add mushrooms, ham, truffle mix to the onion and milk sauce. Adjust seasoning with salt and white pepper.
• If mix is too loose, tighten with crushed Ritz crackers.
• Place empty rack (bones) on platter. Put a generous amount of stuffing on bottom of rack.
• Slice the eye of veal in 6 to 8 slices.
• Place the slices, one at a time on top of stuffing. Between each slice put stuffing and shingle the slices of veal. When complete, add more stuffing on top and sides.
• Sprinkle Parmesan cheese and chopped truffles on top, and bake in a 350 degrees oven for 20 minutes, or until stuffing is bubbling.
• Serve with Perigodine sauce, which is a standard brown sauce with Madeira wine and truffles.

VEAL CHOPS ORLOFF

Steps:

• Preheat oven to 425 degrees.
• Chop the mushrooms finely on a flat surface with a heavy knife.
• Melt 2 tablespoons of the butter in a skillet. Add the onions and cook, stirring until wilted. Add the mushrooms, lemon juice and salt and pepper. Cook, stirring over medium-high heat until the mushrooms become fairly dry. Set aside.
• For the cheese sauce, melt 2 tablespoons of the butter in a saucepan and add the flour. Cook, stirring briefly, without browning. Add the milk, stirring rapidly with a whisk. When blended and smooth, add the cream, nutmeg, cayenne and salt and pepper. Bring to a boil and simmer for 5 minutes, stirring. Remove from heat and add half the grated cheese. Set aside.
• Sprinkle the chops with salt and pepper. Melt the remaining butter in a large heavy skillet. Add the chops and cook over medium-high heat for about 6 minutes or until nicely browned. Turn and cook 6 more minutes or until nicely browned.
• Transfer the chops to a baking dish large enough to hold the chops in one layer. Spoon equal portions of the mushroom mixture over each chop. Smooth it over.
• Meanwhile, for the wine sauce, pour off the fat from the skillet, add the shallots, cook, stirring briefly, then add the wine and the chicken broth. Bring to a boil, stirring to dissolve the brown particles that cling to the bottom of the skillet. Reduce by half, pour the sauce into a small saucepan and set aside.
• Add the beaten egg yolk to the cheese sauce and stir to blend. Spoon equal portions of the sauce over the chops. Sprinkle with the remaining cheese. Place the chops in the oven and bake for 10 minutes. Run the dish briefly under the broiler until it is nicely browned, if necessary.
• To serve, reheat the wine sauce, place each chop on a plate, pour the wine sauce and vegetables around the meat.