Veal Chops Orloff Recipes

Steps:

• Rub the chops with the garlic and rosemary, 1 tablespoon oil and salt and pepper and let sit on a plate for 15 minutes. Heat a large cast iron skillet over medium high heat and add remaining oil. Add chops to pan and cook until golden brown and then flip. Remove chops from pan to a baking dish and roast in 375 degrees F. oven for 10 minutes. Add wine and stock to cast iron pan and stir up brown bits from bottom. Serve chops with juice from pan.

Steps:

• Braise veal:
• Position oven racks in upper and lower thirds of oven and preheat to 325°F.
• Pat veal dry and sprinkle with salt and pepper. Heat oil and 1 tablespoon butter in 5- to 6-quart pot over moderately high heat until foam subsides, then brown veal on all sides, turning with tongs, about 10 minutes. Transfer veal to a plate and discard fat from pot.
• Melt remaining tablespoon butter in pot and cook onion, celery, and carrot over moderate heat, stirring and scraping up any brown bits, until softened, about 5 minutes.
• Wrap parsley, fresh thyme (if using), and bay leaf in a square of cheesecloth and tie into a bundle with string to make a bouquet garni, then add to vegetables along with wine and dried thyme (if using). Put veal on top and bring to a simmer.
• Cover pot with lid, then transfer to lower third of oven and braise veal until thermometer inserted 2 inches into center of meat registers 145°F, about 1 1/2 hours.
• Transfer veal to a cutting board and let stand 30 minutes (internal temperature will rise to 155°F). Pour cooking juices from pot through a fine-mesh sieve into a 4-cup measure, pressing on and discarding solids. Skim off fat and reserve juices, adding any juices that have accumulated on plate from veal, for Mornay sauce.
• Make soubise while veal braises:
• Parcook rice in a large saucepan of boiling salted water 5 minutes, then drain in a sieve and rinse.
• Heat butter in a 10-inch ovenproof skillet over moderately low heat until foam subsides, then stir in onions and salt. Cover tightly with a lid or a double layer of foil and cook onions over low heat, stirring occasionally, 5 minutes. Stir in rice and broth and bring to a simmer.
• Cover skillet tightly, then transfer to upper third of oven and bake until rice and onions are very soft, about 1 hour. (Leave oven on.)
• Transfer soubise to a food processor and pulse until coarsely puréed. Transfer to a bowl to cool.
• Make duxelles while veal and soubise cook:
• Put a handful of mushrooms in a clean kitchen towel (not terry cloth), then gather towel around mushrooms and wring them over sink to squeeze out as much liquid as possible. Wring out remaining mushrooms, a handful at a time, in same manner.
• Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté mushrooms and truffles (if using), stirring, until lightly browned and any liquid mushrooms give off is evaporated, 6 to 8 minutes. Stir in cream, salt, and pepper and cook, stirring, until cream is absorbed by mushrooms, about 1 minute. Transfer to a bowl and cool.
• Make Mornay sauce while veal stands:
• Add enough milk to reserved veal juices to total 3 cups. Melt butter in a 2-quart heavy saucepan over moderately low heat, then add flour and cook over low heat, whisking constantly, 3 minutes. Add milk mixture in a stream, whisking, and bring to a boil, whisking. Reduce heat to low and gently simmer, whisking occasionally, 10 minutes. Remove from heat and add Gruyère, whisking until melted, then whisk in salt, pepper, and nutmeg.
• Assemble veal Orloff:
• Move top rack to middle of oven and increase temperature to 375°F.
• Stir 1/4 cup soubise into duxelles, then transfer remaining soubise to a sealable plastic bag. Transfer duxelles mixture to other sealable plastic bag, then seal each bag, squeezing out excess air. Snip off 3/4 inch from a bottom corner of each bag.
• Remove string from veal, then trim off fat layer and ends of veal and discard. Cut roast crosswise into 16 slices (1/4 inch thick), keeping slices together. Transfer 1 slice of veal to end of ovenproof platter, then pipe about 1 1/2 tablespoons soubise onto half of slice, starting at bottom of slice and working toward top. Pipe about 1 1/2 tablespoons duxelles on other half of slice in same manner. Overlap with another slice of veal, leaving about 1/2 inch of stuffing exposed. Repeat with remaining veal slices and remaining soubise and duxelles, keeping slices aligned.
• If necessary, heat Mornay sauce over low heat, stirring, until loose enough to spoon, then spoon 1/2 to 3/4 cup over top and sides of veal, covering slices and stuffings thinly but completely.
• Bake veal Orloff, uncovered, until heated through and Mornay sauce glazes veal, 15 to 30 minutes.
• Heat remaining Mornay sauce over moderate heat, stirring occasionally (thin with a little milk, if necessary), until hot and transfer to a gravy boat to serve on the side.

Steps:

• Preheat oven to 400 degrees.
• Sprinkle the chops with salt and pepper to taste, and set aside.
• Chop the mushrooms finely; there should be about 1 3/4 cups.
• Melt 2 tablespoons of the butter in a small skillet. Add the onion and cook until wilted. Add the mushrooms and sprinkle with the lemon juice. Cook, stirring, until the mushrooms are fairly dry. Add salt and pepper to taste. Set aside.
• Melt 2 tablespoons of butter in a saucepan and add the flour. Cook briefly, without browning. Add the milk, stirring rapidly with a whisk. When blended and smooth, stir in the cream. Add salt and pepper to taste. Remove from heat and add cheese. Stir to blend and set aside.
• Melt the remaining 2 tablespoons of butter in a large skillet. Add the chops, and cook for six minutes per side, or until browned.
• Transfer the chops to a baking dish. Spread equal portions of the mushroom mixture over each chop.
• Pour off the fat from the skillet in which the chops were cooked. Add the wine and the water, and deglaze the pan. Set aside.
• Add the egg yolk to the cheese sauce and stir to blend. Spoon equal portions of the sauce over each chop.
• Place the chops in the oven and bake 15 minutes. Run the dish briefly under the broiler until it is nicely browned. Reheat the pan sauce and serve it spooned around each serving.
• Merci, Pierre.

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.