Noix de Veau Orloff

Braised Veal with Mornay Sauce


  • 1 (4-pound) veal rump roast


  • ¼ pound butter
  • 4 onions, minced
  • 1 pound fresh mushrooms, minced
  • ½ teaspoon salt
  • Dash of pepper
  • ½ teaspoon confectioners’ sugar

Mornay Sauce

  • pound butter
  • 4 tablespoons flour
  • 2 cups light cream
  • Dash of nutmeg
  • ½ teaspoon salt
  • teaspoon white pepper
  • 1 teaspoon sugar
  • 2 egg yolks
  • ¼ cup crème fraîche or whipping cream
  • ¼ cup Parmesan cheese


  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 mushrooms and seasonings and cook 5 minutes. Put onto a plate ready to use.
  3. This Mornay sauce uses cream, not milk. Melt pound butter in skillet. Stir in the flour. Cook a few minutes, but do not let it brown. Add cream. Stir-cook until thickened. Add nutmeg, salt, pepper, and sugar. Cover with lid and remove from heat. It is ready to finish and use.
  4. When veal is done put it on a hot platter. Let it rest a few minutes. Combine yolks and crème. Stir into the cooled sauce and then reheat. Do not let it boil.
  5. If meat is tied, remove strings. Cut veal into ¼-inch slices. Coat each slice with Duxelles. Place slices on oven-proof platter. Arrange in the form of the uncut veal roast. Coat with Mornay sauce, sprinkle with Parmesan and set into a 400-degree oven for about 20 minutes to heat and brown. Thin remainder of sauce with additional cream, season, and serve separately.


Pommard Blanc