veal Orloff

Pronunciation: [OR-lawf]

This classic presentation begins with a braised loin of veal carved into even horizontal slices. Each slice is spread with a thin layer of puréed sautéed mushrooms and onions. The coated slices are stacked back in place and tied together to reform the loin. Then the layered loin is smothered with additional mushroom-onion purée, topped with béchamel and grated Parmesan cheese and oven-browned for about 10 minutes.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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