Veal Orloff

Directions

Veal:

1. Preheat the oven to 325°F.
2. Season the veal with salt and pepper. In a pot, add olive oil and half the butter over medium-high heat. Brown the veal on all sides, about 10 minutes. Set the veal aside and drain the fat from the pot.
3. Melt the rest of the butter in the pot and add the onion, celery, and carrot for about 5 minutes, until soft.
4. Wrap the parsley, thyme, and bay leaf in a cheesecloth and tie closed. Add the herbs and the wine to the pot with the vegetables, place the veal on top, and bring to a simmer.
5. Cover the pot and place it in the oven until the veal reaches 145°F, about 90 minutes.
6. Set the veal aside to rest for about 30 minutes. Pour veal juice through a sieve and reserve for the Mornay sauce.

Soubise (Onion Stuffing):

7. While the veal cooks, add ⅓ cup salted water to a medium pot and bring to a boil. Add the rice and cook for 5 minutes. Drain the rice.
8. Heat the butter in a skillet over medium-low heat. Add the onions and salt, cover, and cook about 5 minutes. Add the rice and broth and bring to a simmer.
9. Place the covered rice in the oven for about 1 hour.
10. Pour the rice mixture into a food processor and pulse until it is pureed. Set aside to cool.

Duxelles (Mushroom Stuffing):

11. While the veal and soubise cook, squeeze out the mushrooms to drain as much liquid as possible.
12. Heat the butter in a skillet over medium-high heat, and add the mushrooms. Cook for about 8 minutes. Stir in the cream, salt, and pepper, and cook until the mushrooms absorb the cream, about 1 minute. Set aside to cool.

Mornay Sauce:

13. While the veal rests, combine equal parts milk and reserved veal juice. Melt butter in a saucepan over medium-low heat and whisk in the flour for 3 minutes. Add the milk/veal juice mixture, and bring to a boil while whisking.
14. Reduce heat and simmer for about 10 minutes while whisking. Remove from heat and add grated cheese, whisking until it is melted. Stir in salt, pepper, and nutmeg.

Assembly:

15. Preheat the oven to 375°F.
16. Trim the veal roast and remove the ends. Slice the veal into 16 even slices.
17. Layer a slice of the veal into an ovenproof dish. Add about 1½ tablespoons of soubise to the slice and 1½ tablespoons of duxelles. Layer another slice of veal on top, and repeat until all veal and stuffings are used.
18. Cover completed veal Orloff with the Mornay sauce. Bake until the Mornay sauce glazes, about 20 minutes. Serve hot, with any extra Mornay sauce on the side.