Beef Veal: Veal Prince Orloff 02 by Recipe Cottage

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	Veal Prince Orloff 02

		Veau Prince Orloff For 10 to 12 people This may be prepared in the morning and reheated in the evening. The veal is cooked and sliced, re-formed with a spreading of onions and mushrooms between each slice, and covered with a light cheeses sauce. It is reheated and browned before serving. A red Bordeaux from the Medoc district or a chilled white Burgundy goes very well with this. Roasting the veal: A 5 pound boned and tied roast of veal Brown the veal, and roast it for about 2-1/2 hours (to 175-degrees on a meat thermometer) in a covered casserole as described in master recipe above. Then allow the meat to rest for 30 minutes at room temperature; it will be carved when the preparations which follow are ready. A 1-quart saucepan Strain the roasting juices into the saucepan and skim off fat. Boil juices down rapidly to reduce to 1 cup. They will go into your veloute sauce later. While the veal is roasting, prepare the onions and mushrooms as follows: Soubise (rice and onions) 1/4 cup white raw rice 2 quarts boiling water 1 tablespoon salt Drop the rice into boiling salted water. Boil 5 minutes. Drain. 3 tablespoons butter A 6- to 8-cup, heavy fireproof casserole with cover 1 pound (3-1/2 cups) sliced yellow onions 1/2 teaspoon salt Melt the butter in the casserole, stir in the onions and salt, and coat well with butter; stir in the rice. (No liquid is added; the onions provide enough for the rice.) Cover and cook over very low heat or in the oven next to the veal for 45 minutes to 1 hour, until the rice and onions are very tender but not browned. Mushroom duxelles 1/2 pound finely minced fresh mushrooms(makes 2 cups) 3 tablespoons minced shallots or green onions 2 tablespoons butter 1 tablespoon oil An 8-inch enameled skillet or heavy-bottomed enameled saucepan Salt and pepper A handful at a time, squeeze the mushrooms in the corner of a towel to extract their juice. Then saute them with the shallots or onions in hot butter and oil for 5 to 6 minutes, or until the pieces begin to separate from each other. Season to taste and set aside. When the roast is done, prepare the following sauce and the filling. Thick veloute sauce 6 tablespoons butter 8 tablespoons flour 3 cups boiling liquid: the veal-roasting juices plus milk Pinch of nutmeg 1/4 teaspoon salt 1/8 teaspoon pepper Melt the butter in the saucepan. Stir in the flour and cook slowly together, stirring, until they foam for 2 minutes without coloring. Remove from heat, pour in all the boiling liquid at once and beat vigorously with wire whip. Beat in the seasonings. Bring to the boil, stirring, and boil of 1 minute. Correct seasoning. Sauce will be very thick. 1/2 cup whipping cream Pour 1 cup of sauce into the cooked rice and onions. Beat the cream into the rest of the sauce and set it in a pan of simmering water to continue cooking slowly. Rice, onion, and mushroom filling The cooked rice and onions The mushroom duxelles 1/4 cup whipping cream, more if needed Salt and pepper Puree the rice and onions throuogh a sieve or in an electric blender. Add the puree to the mushrooms, pour in 1/4 cup cream, and simmer for 5 minutes, stirring. The filling should be thick enough to hold its shape quite solidly in a spoon. Boil down if not thick enough; thin out with spoonfuls of cream if too thick. Correct seasoning. A lightly buttered, fireproof serving platter 1-1/2 inches deep and about 14 inches long. Salt and pepper Carve the veal into neat serving slices about 3/16 of an inch thick, piling them to one side in the order in which you sliced them. The roast is now to be returned in slices to the serving platter: Place the last slice you carved in the platter, sprinkle lightly with salt and pepper, then spread with a spoonful of the filling. Overlap the next slice of veal on the first, sprinkle with salt and pepper, spread with filling, and continue thus down the length of the platter. Spread any extra filling around and over the meat. The remaining veloute sauce 2 to 3 tablespoons cream, if needed 1/3 cup grated Swiss cheese Bring the sauce to the simmer and correct seasoning. It should be thick enough to coat a spoon fairly heavily; thin out with more spoonfuls of cream, if necessary. Off heat, beat in the cheese. 3 tablespoons melted butter Spoon the sauce over the roast. Sprinkle the cheese over it and dribble on the melted butter.(**) May be prepared ahead to this point. Set aside uncovered until ready to reheat. About 30 to 40 minutes before serving, set in the upper position of a preheated 375-degree oven until the sauce is bubbling and the top has browned lightly. Do not overcook, or the meat will dry out and lose character. Once ready, the dish will stay warm for 20 to 30 minutes in the turned-off oven, its door ajar.