This is a very tricky recipe. Be sure to read it over a few times before attempting it. It is not a recipe for beginner cooks.
- 2 carrots, peeled and coarsely grated
- 2 med-size yellow onions, peeled and coarsely chopped
- 1/4 cup butter
- 1 (3-lbs) boned and rolled veal loin or rump roast (ask butcher to prepare roast carefully and tie tightly)
- 1-1/2 tsp salt
- 1/8 pepper
- 1 cup dry vermouth
- 1/2 lb mushrooms, wiped clean and minced
- 2 TBS minced shallots
- 6 TBS butter or margarine
- 3 TBS rice, parbroiled five minutes in 1 quart of water and then drained
- 2 medium-size onions peeled and sliced thin
- 1 cup of sauce (given below)
- 4 tbs butter or margarine
- 6 TBS flour
- 1/2 tsp salt
- pinch of white pepper
- a pinch of nutmeg
- Strained veal cooking liquid plus enough heavy cream to total 2 1/2 cups
- Remaining Sauce
- 3 (1 oz.) packages of Gruyere cheese, finely grated
- 2 egg yolks
- Paprika (garnish)
Stir-fry the carrots and onions in butter in a heavy kettle over moderately high heat about five minutes until golden; add roast and brown lightly on all sides. Add salt, pepper and vermouth, cover, and simmer slowly 1-1/2-2 hrs. until tender.
While roast cooks, begine filling: Saute' mushrooms and shallots in 4 tbs butter over lowest heat about 30 minutes until all moisture has evaporated. At the same time, let drained rice and onions cook, covered, in 2 TBS butter in a very heavy skillet or flameproof casserole over lowest heat about 1/2 hour until very soft, but not brown. Check skillet now and then and add 1-2 TBS water if they threaten to scorch. When veal is done, lift it from the kettle and let cool 15-20 minutes.
FOR THE SAUCE: Melt butter is saucepan, blend in flour and seasonings, add veal cooking liquid-cream mixture, and heat stirring, until thickened and smooth.
TO COMPLETE FILLING: Mix 1 cup sauce into the rice and onions, puree' in a blender at low speed, then combine with mushrooms and shallots.
TO PREPARE TOPPING: Whisk 2 packages of the grated Gruyere into remaining sauce, heating and stirring until melted. Mix a little of the hot sauce into the egg yolks, return to sauce and remove from heat at once.
TO ASSEMBLE ORLOFF: Discard strings from roast and slice about 1/4" thick; spread slices with filling in order they were cut and overlap on a large (about 14") flameproof platter. Pour topping over slices, sprinkle with remaining Gruyere, and add a blush or paprika. (NOTE: Recipe may be prepared up to this point several hours ahead, covered, and refrigerated until about 3/4 hour before serving.)
FOR FINAL COOKING: Preheat oven to 375 degrees F. Set platter, uncovered, on upper oven rack and bake 25 to 30 minutes until sauce is bubbly and touched with brown. Serve immediately. Makes 6 servings.
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Source: doubleday cookbook
Submitted By: tc c