Veal prince orloff #1

6 Servings

Ingredients

Quantity Ingredient
1 (3-pound) roast of veal; boned and tied
2 tablespoons Butter
2 tablespoons Oil
3 tablespoons Butter; if needed
2 Sliced carrots
2 Sliced onions
½ teaspoon Salt
¼ teaspoon Pepper
2 Strips fat bacon
1 quart Water
Salt and pepper
1 medium Herb bouquet (tied in cheesecloth):
4 Parsley sprigs
½ Bay leaf
¼ teaspoon Thyme

Directions

Debi wrote: My mother's friend asked me if I could help her dig up a recipe for Veal Prince Orloff. She described it as a standing roast which is stuffed with a liver/pate spread and covered with a sauce. Does this sound familiar to anyone?

It didn't sound familiar to me but it seems that Julia Child knows all about it. I certainly hope that your mother's friend loves to cook because this is a long and complicated recipe.

Note: Make sure to read the entire recipe through before cooking as there are a few changes between the master recipe and the Orloff recipe.

Veau Prince Orloff (Veal Gratineed with Onions and Mushrooms) Part 1: Master Recipe for Veau Poele (Casserole-roasted Veal) For 6 people

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.

Place the casserole over moderately high heat with the 2 Tbs butter and 2 Tbs 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 3 Tbs butter. Stir in the vegetables and herb bouquet, cover, and cook over low heat for 5 minutes without 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 the foil. Cover the casserole and set in lower third of preheated oven. Regulate heat so meat cooks slowly and steadily for about 1-½ 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.

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 ¾ 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.

PLGOLD@... (PAT GOLD)

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

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