Veal "Prince Orloff"

Description

Another recipe from the French cookbook Julia child. "Veal Prince Orloff, or Veal in Orel" was created in the XIX century French chef urban Dubois in the service of Prince Nikolai A. Orlov, the former Ambassador of Russia in France. Various versions of this dish and now popular in Russia, where it is called "French Meat&qu ot;.

Ingredients

Veal

1.5 kg
Butter

1 Tbsp
Vegetable oil

1 Tbsp
Figure

3 Tbsp
Butter

2 Tbsp
Onion

3 piece
Salt
Water

0.5 l
Mushrooms

150 g
Shallots

3 Tbsp
Butter

1 Tbsp
Vegetable oil

0.5 Tbsp
Salt
Black pepper
Butter

5 Tbsp
Flour

7 Tbsp
Milk

300 ml
Sauce

0.5 cup
Salt
Black pepper
Nutmeg

1 pinch
Cream

0.5 cup
Cheese

3 Tbsp
Cheese

3 Tbsp
Butter

2 Tbsp

Cooking

The piece of meat dry with paper towels and tie with twine. In a frying pan or fire to heat the oil and brown the meat on all sides for 7-10 minutes. Cover the form with foil, put the lid and place in lower third of oven for 1.5 hours to bake at a temperature of 160 C. During this time 2-3 times to baste the meat with the separated juice.

While the meat is baked, prepare the soubise. Stir in the rice in boiling salted water and cook for 5 minutes, drain. In a pan melt the butter, add the onion and salt, mix well and stir in the rice. Cover pot and cook on low heat for 30-40 minutes until all are soft but not browned. You can cook it in the oven next to the meat.

For dyukselya chop finely the mushrooms and squeeze them well in stages, wrapping in a kitchen towel.

Then fry them in a pan with chopped shallots or green onions for 5-6 minutes. Season to taste.

The temperature inside the finished meat should be 80 C. the Meat to take out and remove the twine. The juice from the veal, strain and pour into a saucepan, skim the fat and boil down slightly to 0.5 cups.

For the sauce you will Velut melt in a saucepan the butter, stir in flour and cook over low heat stirring 2 minutes without letting the flour brown.

Remove the pan from the heat and pour the boiling milk at once and the sauce from the meat, just mix vigorously with a whisk. Pripravte. Stirring bring to the boil and cook for 1 minute. The sauce should be very thick.

Add 3/4 Cup of the sauce will Velut in soubise, the rest of the sauce mix with cream and put in a water bath.

Soubise sauce along with a punch in a blender or RUB through a sieve. Mix with duxelles and boil for 5 minutes on low heat. Filling calendardate shape in a spoon. If it is too liquid boil down, if thick, dilute with cream or milk. Seasoned to taste with salt and pepper.

Try to cut the meat into neat slices thickness of about 0.5 cm stacking them on top of each other.

The last slice of meat put on a greased butter a baking dish, sprinkle with salt and pepper and spread with stuffing. The next piece lay lapped seasoned and spread with filling. And so until the end of the meat. The remaining stuffing, if any place around the meat.

The sauce Velout bring to low simmer, taste the spice, if needed. The sauce should be quite thick, but if it is too thick it can be slightly diluted with cream or milk. Remove from heat and add 3 tablespoons of the cheese, stir. Pour the meat sauce, sprinkle with the remaining cheese and drizzle with melted butter. 30-40 minutes before serving warm the dish in the upper part of the oven preheated to 180 ° C. the Sauce should start bubbling and the top is slightly brown.

The finished dish serve hot.

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