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

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.