Beef Veal: Veal Prince Orloff 01 by Recipe Cottage

SEARCH RECIPES:

LOCATION: Recipes >> Beef Veal >> Veal Prince Orloff 01


	Veal Prince Orloff 01

		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.