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


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.



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



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


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