Veal Orloff
Ingredients
- 0.8 kgRoast veal (whole)
- 4 pcHam (sliced)
- 333.3 gButton mushroom (finely chopped)
- 1.3 pcOnion (finely diced)
- 100 gComté cheese (grated)
- 53.3 gUnsalted butter
- 26.7 gWheat flour
- 333.3 mlWhole milk
- 66.7 mlCream
- 0.7 pinchNutmeg
- 0.7 pinchGray sea salt
- 0.7 pinchBlack pepper ground
Method
A tender veal roast sliced and stuffed with mushroom duxelles and ham, then smothered in a rich Mornay sauce. The meat stays succulent beneath a bubbling, golden cheese crust.
- 1
In a pot with a knob of butter, brown the veal roast on all sides. It should be deeply golden to lock in the juices. Remove and let rest.
- 2
Finely chop the mushrooms and onions. Sauté them in butter until all moisture has evaporated. The mixture should be dry and intensely flavored.
- 3
Make a roux with butter and flour. Gradually whisk in the milk. Once the sauce coats the back of a spoon, stir in half of the grated comte and a pinch of nutmeg.
- 4
Slice the roast without cutting all the way through the base. Insert a slice of ham and a spoonful of duxelles between each meat slice.
- 5
Place the roast in a dish. Generously coat with Mornay sauce and sprinkle the remaining comte. Bake at 180°C until the top is bubbly and golden brown.
Frequently asked questions
How do you get this dish right?
- Do not cut the roast all the way to the bottom so it holds its shape during cooking.
- If the sauce is too thick, thin it with a little warm milk; it should remain velvety.
- Use kitchen twine to secure the roast if the slices spread too much.
How long does this dish keep?
Keep for up to 2 days in the fridge. Reheat gently in the oven covered with foil to prevent the meat from drying out.
