Veal Prince Orloff

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Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

1 (4 1/2-pound) tied boneless loin of veal roast

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon vegetable oil

2 tablespoons unsalted butter

1 medium onion, finely chopped

1 celery rib, finely chopped

1 large carrot, finely chopped

6 sprigs fresh flat-leaf parsley

6 sprigs fresh thyme or 1/2 teaspoon dried, crumbled

1 Turkish or 1/2 California bay leaf

1 cup dry white wine

1/3 cup long-grain white rice

1 lb onions, halved lengthwise and thinly sliced crosswise (3 cups)

1/2 teaspoon salt

1/3 cup chicken broth or water

1 pound mushrooms, minced (preferably with a knife)

3 tablespoons unsalted butter

2 tablespoons (1/2 ounce) finely chopped black truffles* (optional)

1/4 cup heavy cream

1/4 teaspoon salt, or to taste

1/8 teaspoon black pepper

About 1 1/2 cups whole milk

4 1/2 tablespoons unsalted butter

6 tablespoons all-purpose flour

1 oz coarsely grated Gruyère (1/3 cup)

1/8 teaspoon freshly grated nutmeg

Special equipment: an oval or wide round 5- to 6-qt heavy ovenproof pot; cheesecloth; kitchen string; an instant-read thermometer; 2 (1-qt) sealable plastic bags; an ovenproof platter

Accompaniments: boiled potatoes; haricots verts