Name: Veal Prince Orloff
Cook time: 4 1/2 hr
Total time: 4 1/2 hr
Yield: Makes 8 servings
Ingredients: 1 (4 1/2-pound) tied boneless loin of veal roast; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 tablespoon vegetable oil; 2 tablespoons unsalted butter; 1 medium onion, finely chopped; 1 celery rib, finely chopped; 1 large carrot, finely chopped; 6 sprigs fresh flat-leaf parsley; 6 sprigs fresh thyme or 1/2 teaspoon dried, crumbled; 1 Turkish or 1/2 California bay leaf; 1 cup dry white wine; 1/3 cup long-grain white rice; 2 tablespoons unsalted butter; 1 lb onions, halved lengthwise and thinly sliced crosswise (3 cups); 1/2 teaspoon salt; 1/3 cup chicken broth or water; 1 pound mushrooms, minced (preferably with a knife); 3 tablespoons unsalted butter; 2 tablespoons (1/2 ounce) finely chopped black truffles* (optional); 1/4 cup heavy cream; 1/4 teaspoon salt, or to taste; 1/8 teaspoon black pepper; About 1 1/2 cups whole milk; 4 1/2 tablespoons unsalted butter; 6 tablespoons all-purpose flour; 1 oz coarsely grated Gruyère (1/3 cup); 1/2 teaspoon salt; 1/8 teaspoon black pepper; 1/8 teaspoon freshly grated nutmeg

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Veal Prince OrloffRomulo Yanes

In this classic French dish, a veal roast is sliced and layered with a combination of soubise (onion) and duxelles (mushroom) stuffings, then put back together in the shape of the roast. Traditionally, it's covered with more stuffing and heavily coated with a Mornay sauce (which glazes the roast as it's heated in the oven). In our updated version, we keep the soubise and duxelles separate and arrange them side by side — black contrasting with white — on each veal slice, so the stuffings are visible. We use only a very thin coating of Mornay to glaze the dish, and serve the rest on the side.

Cooks' notes:

• Veal can be braised (but not sliced) 1 day ahead and cooled, uncovered, then chilled, covered.
• Soubise, duxelles, and Mornay sauce can be made 1 day ahead. Cool soubise and duxelles, uncovered, then chill, covered. Cover surface of hot Mornay sauce with a round of wax or parchment paper, then cool slightly and chill.
• Veal Orloff can be assembled (without Mornay sauce) 4 hours ahead and chilled, covered with plastic wrap. Bring to room temperature before proceeding.

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