Side Pannel
Veal Prince Orloff #1
Ingredients List
- 1 (3-pound) roast of veal;
- -boned and tied
- 2 tb Butter
- 2 tb Oil
- 3 tb Butter; if needed
- 2 Sliced carrots
- 2 Sliced onions
- 1/2 ts Salt
- 1/4 ts Pepper
- 2 Strips fat bacon
- 1 qt Water
- Salt and pepper
- 1 md Herb bouquet (tied in
- -cheesecloth):
- 4 Parsley sprigs
- 1/2 Bay leaf
- 1/4 ts 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 1-1/2 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.
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.
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 1-1/2 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.
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.
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