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  • Veau Prince Orloff (Veal Gratineed with Onions and Mushrooms) – Beef Veal Food Recipes

Veau Prince Orloff (Veal Gratineed with Onions and Mushrooms) – Beef Veal Food Recipes

Veau Prince Orloff (Veal Gratineed with Onions and Mushrooms) – Beef Veal Food Recipes

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    Directions

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    Recipe ingredients and directions:

    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.

    Category: Beef Veal Recipes

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    Paul

    Owner of Recipe Flow

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