Noix de Veau Orloff

Braised Veal with Mornay Sauce

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 rump roast


  1. Braise veal according to basic recipe on. Try to get a solid piece of meat, that is, a piece with just one big muscle, rather than a rolled roast.
  2. Make Duxelles. Sauté onions in ¼ pound butter for 10 minutes. Do not brown. Add