Veal Orloff (Rôti de veau Orloff)

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Veal Orloff (Rôti de veau Orloff)

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Serves 10


  • 2000g veal rack
  • 50g leek
  • 50g onions
  • 50g carrots
  • 50g celery
  • 50ml oil
  • 500g mushrooms
  • 60g shallots
  • 50ml white wine
  • 1ltr Soubise Sauce
  • 300g cooked ham
  • 300g Gruyère
  • q.s salt, ground pepper



  • pare veal rack
  • season
  • sauté on all sides
  • heat the oven to 160˚C and roast veal rack (core temperature 56˚C)
  • halfway through the cooking process, add the mirepoix
  • after cooking, remove from the oven and leave to cool
  • cut in slices
  • insert a slice of cooked ham, a slice of cheese and a little duxelles in-between the meat slices
  • sprinkle with grated cheese
  • heat the oven to 200˚C and brown the meat slices
  • individually serve the remaining sauce




Luxembourg City

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