Selle de Veau à la Nelson

Name: Selle de Veau à la Nelson (Souffléed Veal Orloff)
Cuisine: France
Ingredients: Salt and pepper to season; ½ cup Parmesan cheese; 4 egg yolks; 5 egg whites; Recipe of Duxelles sauce; Madeira; ⅛ pound butter; ⅛ teaspoon pepper; 1 (4-pound) rump roast; 1 cup light cream; 4 tablespoons flour; ½ teaspoon salt; Dash of nutmeg

Souffléed Veal Orloff

Preparation info

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

1 (4-pound) rump roast
Recipe of Duxelles sauce
Madeira
Salt a

Europe
France
Main course
Mediterranean

Method

Braise veal according to basic instructions. Make Duxelles sauce from preceding Orloff recipe.
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.