Stage or Stodge.. meal of choice? Veal Orloff !

yuuum! imagine this dish with a glass of Cote D'Rhone vino?!

....Just cant wait till dinner....

Happy Eating! :)

-VC

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Veal Orloff
For veal roast

• 1 (4 1/2-pound) tied boneless loin of veal roast
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon vegetable oil
• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 1 celery rib, finely chopped
• 1 large carrot, finely chopped
• 6 sprigs fresh flat-leaf parsley
• 6 sprigs fresh thyme or 1/2 teaspoon dried, crumbled
• 1 Turkish or 1/2 California bay leaf
• 1 cup dry white wine

For soubise

• 1/3 cup long-grain white rice
• 2 tablespoons unsalted butter
• 1 lb onions, halved lengthwise and thinly sliced crosswise (3 cups)
• 1/2 teaspoon salt
• 1/3 cup chicken broth or water

For duxelles

• 1 pound mushrooms, minced (preferably with a knife)
• 3 tablespoons unsalted butter
• 2 tablespoons (1/2 ounce) finely chopped black truffles* (optional)
• 1/4 cup heavy cream
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon black pepper

For Mornay sauce

• About 1 1/2 cups whole milk
• 4 1/2 tablespoons unsalted butter
• 6 tablespoons all-purpose flour
• 1 oz coarsely grated Gruyère (1/3 cup)
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon freshly grated nutmeg

• Special equipment: an oval or wide round 5- to 6-qt heavy ovenproof pot; cheesecloth; kitchen string; an instant-read thermometer; 2 (1-qt) sealable plastic bags; an ovenproof platter
• Accompaniments: boiled potatoes; haricots verts