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Print this Recipe    Veau Prince Orloff

(Veal Gratineed with Onions and Mushrooms)

Part 1: Master Recipe for Veau Poele (Casserole-roasted Veal)
For 6 people

Preheat oven to 325 degrees.

A 3-pound roast of veal, boned and tied. Dry the veal on paper
towels.

A heavy casserole just large enough to hold the veal easily.

2 tablespoons butter
2 tablespoons oil

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.


3 tablespoons butter, if needed
2 sliced carrots
2 sliced onions
A medium herb bouquet: 4 parsley sprigs, 1/2 bay leaf, and 1/4
teaspoon thyme tied in cheesecloth

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 without browning.


1/2 teaspoon salt
1/4 teaspoon pepper
A meat thermometer
2 strips of fat bacon, simmered for 10 minutes in 1 quart of
water, rinsed, drained, and dried

Aluminum foil
Bulb baster

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
the 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 its juices run clear
yellow when the meat is pricked deeply with a fork.


A hot platter
Salt and pepper
A hot gravy boat

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 form 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 turned-off hot
oven where it will stay warm for half an hour at least.

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