Name: Noix de Veau Orloff (Braised Veal with Mornay Sauce)
Cuisine: France
Ingredients: 2 egg yolks; 1 teaspoon sugar; ⅛ teaspoon white pepper; Dash of nutmeg; 2 cups light cream; 4 tablespoons flour; ⅛ pound butter; ½ teaspoon confectioners’ sugar; Dash of pepper; ½ teaspoon salt; 1 pound fresh mushrooms, minced; 4 onions, minced; ¼ pound butter; 1 (4-pound) veal rump roast; ¼ cup crème fraîche or whipping cream; ¼ cup Parmesan cheese

Preparation info

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

1 (4-pound) veal rump roast

Europe
France
Main course
Mediterranean

Method

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.
Make Duxelles. Sauté onions in ¼ pound butter for 10 minutes. Do not brown. Add