Veal Orloff Recipes

Steps:

• Preheat oven to 425 degrees.
• Chop the mushrooms finely on a flat surface with a heavy knife.
• Melt 2 tablespoons of the butter in a skillet. Add the onions and cook, stirring until wilted. Add the mushrooms, lemon juice and salt and pepper. Cook, stirring over medium-high heat until the mushrooms become fairly dry. Set aside.
• For the cheese sauce, melt 2 tablespoons of the butter in a saucepan and add the flour. Cook, stirring briefly, without browning. Add the milk, stirring rapidly with a whisk. When blended and smooth, add the cream, nutmeg, cayenne and salt and pepper. Bring to a boil and simmer for 5 minutes, stirring. Remove from heat and add half the grated cheese. Set aside.
• Sprinkle the chops with salt and pepper. Melt the remaining butter in a large heavy skillet. Add the chops and cook over medium-high heat for about 6 minutes or until nicely browned. Turn and cook 6 more minutes or until nicely browned.
• Transfer the chops to a baking dish large enough to hold the chops in one layer. Spoon equal portions of the mushroom mixture over each chop. Smooth it over.
• Meanwhile, for the wine sauce, pour off the fat from the skillet, add the shallots, cook, stirring briefly, then add the wine and the chicken broth. Bring to a boil, stirring to dissolve the brown particles that cling to the bottom of the skillet. Reduce by half, pour the sauce into a small saucepan and set aside.
• Add the beaten egg yolk to the cheese sauce and stir to blend. Spoon equal portions of the sauce over the chops. Sprinkle with the remaining cheese. Place the chops in the oven and bake for 10 minutes. Run the dish briefly under the broiler until it is nicely browned, if necessary.
• To serve, reheat the wine sauce, place each chop on a plate, pour the wine sauce and vegetables around the meat.

Steps:

• Trim excess fat from 1/2 veal short loin with bone. Salt and pepper rack of veal and roast at 350 degrees for one hour.
• Remove the eye of veal from the rack, saving the rack bones intact.
• While the veal is cooking, bring 1/2 quart of milk to boil. Saute 1 pound of onion, diced fine, in 6 ounces clarified butter. When onions are translucent (cooked until very soft) add enough flour to absorb all butter.
• Cook over low heat for 10 minutes, taking care not to burn or color flour.
• Add hot milk to onion flour mix and whip until thick.
• Slice 1/2 pound of Prosciutto ham in small julienne slices 2-inches long.
• Dice 1 pound mushrooms very fine. Saute mushrooms in 4 ounce clarified butter. When cooked, drain excess liquid.
• Add julienne of Prosciutto to mushrooms and cook briefly.
• Add Madeira wine and chopped truffles. Add mushrooms, ham, truffle mix to the onion and milk sauce. Adjust seasoning with salt and white pepper.
• If mix is too loose, tighten with crushed Ritz crackers.
• Place empty rack (bones) on platter. Put a generous amount of stuffing on bottom of rack.
• Slice the eye of veal in 6 to 8 slices.
• Place the slices, one at a time on top of stuffing. Between each slice put stuffing and shingle the slices of veal. When complete, add more stuffing on top and sides.
• Sprinkle Parmesan cheese and chopped truffles on top, and bake in a 350 degrees oven for 20 minutes, or until stuffing is bubbling.
• Serve with Perigodine sauce, which is a standard brown sauce with Madeira wine and truffles.

Steps:

• Preheat oven to 325.
• Dry the veal on paper towels.
• Place in a heavy casserole just large enough to hold the veal easily.
• 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.
• 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 with out browning.
• 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 cover with 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 it's juices run clear yellow when the meat is pricked deeply with a fork.
• 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 from 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 a turned-off hot oven where it will stay warm for half an hour at least.