Selle de Veau à la Nelson

Souffléed Veal Orloff

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) rump roast
  • Recipe of Duxelles sauce
  • Madeira
  • Salt a


  1. Braise veal according to basic instructions. Make Duxelles sauce from preceding Orloff recipe.
  2. While veal cooks, make the cream sauce for the soufflé: Melt butter in skillet. Stir in flour and add cream, salt, nutmeg, and pepper. Stir-cook until very thick. Remove from heat. Add a couple of tablespoons of hot sauce to yolks.