Carré de Veau à l’Orientale

Name: Carré de Veau à l’Orientale (Braised Veal with Soubise)
Cuisine: France
Ingredients: Chopped parsley; 3 tablespoons olive oil; 3 large tomatoes; Grated Parmesan cheese; 3 cups water; 1 teaspoon salt; 6 tablespoons crème fraîche or whipping cream; Salt and pepper to taste; 4 tablespoons flour; 1 tablespoon curry powder; ⅛ pound butter; 2 onions, minced; Cream; 2 cups milk; ¼ cup rice; 2 tablespoons Madeira; 3 mushrooms, diced; ½ cup water; 2 egg yolks; Dash of pepper; ½ teaspoon salt; 1½ cups rice; 4 onions, sliced; 1 (4-pound) veal roast; Chunk of butter

Braised Veal with Soubise

Preparation info

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

1 (4-pound) veal roast

Europe
France
Main course
Mediterranean

Method

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.
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