Veal Prince Orloff

240 mins (prep 240)
25 ingredients
makes 8 servings
In this classic French dish, a veal roast is sliced and layered with a combination of soubise (onion) and duxelles (mushroom) stuffings, then put back together in the shape of the roast. Traditionally, it's covered with more stuffing and heavily coated with a Mornay sauce (which glazes the roast as it's heated in the oven). In our updated version, we keep the soubise and duxelles separate and arrange them side by side — black contrasting with white — on each veal slice, so the stuffings are visible. We use only a very thin coating of Mornay to glaze the dish, and serve the rest on the side.

Categories:  entertaining , anniversary , winter , fall , valentine's-day , french ,
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Serving Size (203.1 g)
Servings 8
Amount per Serving
Calories 330.57 Calories from Fat 210.15
% Daily Value *
Total Fat 23.35g 287.36%
Saturated Fat 13.51g 540.3%
Trans Fat 0.74g %
Cholesterol 59.74mg 159.3%
Sodium 692.97mg 230.99%
Total Carbohydrate 19.59g 52.23%
Dietary Fiber 1.95 g 62.31%
Sugars 4.11 g %
Protein 5.02g 80.28%
Vitamin A 677.47IU% Vitamin C 5.43mg%
Calcium 67.26mg% Iron 1.05mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium onion, celery rib, large carrot, fresh flat-leaf parsley, dried, or, or, long-grain white rice, or, grated, freshly grated nutmeg, cheesecloth, or, an, round, special equipment, accompaniments