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Glossary: Veal Orloff
[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 pureed sauteed 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 puree, topped with bechamel and grated Parmesan cheese and oven-browned for about 10 minutes.
From THE NEW FOOD LOVERS 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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