Recipe: Veal Orloff

BRAISED VEAL ORLOFF
Cut of veal: Rolled Shoulder Roast--Serves 6-8--Time: 3 hrs--400 deg./then 350

3 lbs. rolled shoulder roast
1 Tablesp. oil
2 large onions, peeled and 2 carrots, sliced
1/2 cup white wine
1/2 cup stock (made from 2 chicken bouillon cubes)
1 bouquet garni=(tie in cloth bag or use stainless tea ball)=bunch of parsley, thyme,bayleaf OR USE dried herbs (remove herb bag before serving)
Salt and freshly ground pepper
2 Tablesp. butter
3 cups fresh mushrooms, cleaned and sliced

Sauce:
2 Tablesp. (each) butter and flour
1/2 cup milk
1 cup Cheddar cheese, shredded
1 Tablesp. cream (to be added at last moment) See TIP

1. Heat oil in a large, flameproof casserole dish, and brown the veal on all sides.
Quarter one onion and add with the carrots, wine, stock and bouquet garni, salt and pepper.

2. Cover and bake for 30 min.; at the Higher temperature; then REDUCE to Lower temperature and bake for 2 hrs. more.

3. Remove the meat from the casserole and keep hot. Strain the stock and RESERVE 1/2 a cup.

4. Chop the second onion. Heat the butter in the skillet and saute the onion for 5 min. or until tender. Add the mushrooms and saute for 5 min. or until tender. Remove from the skillet and keep warm, with the roast.

5. To make the cheese sauce: Melt the butter, stir in the flour and cook for 2 min.; until the mixture bubbles. Gradually stir in the milk and the reserved stock; bring to a boil and stir in 2/3 cup cheese.

6. Carve the roast into THICK slices; removing string. Place the slices on a heatproof serving dish; dividing the mushroom mixture between each slice and reshaping into a roast shape. Pour over (it) the cheese sauce and sprinkle on the remaining cheese. BROWN UNDER A HOT BROILER.

TIP: Allow the roast to stand for a few minutes for ease of carving. To prevent the roast from slipping, while it is being carved, place carving board on a damp cloth. To make white sauce glossy, add 1 Tablesp. of CREAM at the last moment.