Carré de Veau à l’Orientale

Braised Veal with Soubise

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 1 (4-pound) veal roast


  1. A loin roast is best for this, one that resembles a standing rib roast. But settle for something else if the loin is not available. Braise according to basic recipe.
  2. Make Soubise. Sauté sliced onions in a chunk of butter for 5 minutes. Add rice, water, and salt. Stir, cover, and cook about 20 minutes, or until rice is tender