Veal Prince Orloff – Beef Veal Food Recipes

Veal Prince Orloff – Beef Veal Food Recipes

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    Directions

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    Recipe ingredients and directions:

    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

    A 2-quart, heavy-bottomed enameled saucepan

    8 tablespoons flour

    A wooden spoon

    3 cups boiling liquid: the veal-roasting juices plus milk

    A wire whip

    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.

    Category: Beef Veal Recipes

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