On 26 Feb 2007 20:41:38 -0800, "
> wrote:

>how make mornay sauce?

Mornay sauce
[mohr-NAY]
A BÉCHAMEL sauce to which cheese, usually Parmesan and Swiss, has been
added. It's sometimes varied by the addition of fish or chicken stock
or, for added richness, cream or egg yolks. Mornay sauce is served
with eggs, fish, shellfish, vegetables and chicken.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.



Here is a wonderful presentation with your mornay sauce recipe
included.

VEAL PRINCE ORLOFF

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.
Active time: 4 1/2 hr Start to finish: 4 1/2 hr

For veal roast
1 (4 1/2-lb) 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 lb mushrooms, minced (preferably with a knife) 3 tablespoons
unsalted butter
2 tablespoons (1/2 oz) 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

Braise veal:
Position oven racks in upper and lower thirds of oven and preheat to
325°F.

Pat veal dry and sprinkle with salt and pepper. Heat oil and 1
tablespoon butter in 5- to 6-quart pot over moderately high heat until
foam subsides, then brown veal on all sides, turning with tongs, about
10 minutes. Transfer veal to a plate and discard fat from pot.

Melt remaining tablespoon butter in pot and cook onion, celery, and
carrot over moderate heat, stirring and scraping up any brown bits,
until softened, about 5 minutes.

Wrap parsley, fresh thyme (if using), and bay leaf in a square of
cheesecloth and tie into a bundle with string to make a bouquet garni,
then add to vegetables along with wine and dried thyme (if using). Put
veal on top and bring to a simmer.

Cover pot with lid, then transfer to lower third of oven and braise
veal until thermometer inserted 2 inches into center of meat registers
145°F, about 1 1/2 hours.

Transfer veal to a cutting board and let stand 30 minutes (internal
temperature will rise to 155°F). Pour cooking juices from pot through
a fine-mesh sieve into a 4-cup measure, pressing on and discarding
solids. Skim off fat and reserve juices, adding any juices that have
accumulated on plate from veal, for Mornay sauce.

Make soubise while veal braises:
Parcook rice in a large saucepan of boiling salted water 5 minutes,
then drain in a sieve and rinse.

Heat butter in a 10-inch ovenproof skillet over moderately low heat
until foam subsides, then stir in onions and salt. Cover tightly with
a lid or a double layer of foil and cook onions over low heat,
stirring occasionally, 5 minutes. Stir in rice and broth and bring to
a simmer.

Cover skillet tightly, then transfer to upper third of oven and bake
until rice and onions are very soft, about 1 hour. (Leave oven on.)

Transfer soubise to a food processor and pulse until coarsely puréed.
Transfer to a bowl to cool.

Make duxelles while veal and soubise cook:
Put a handful of mushrooms in a clean kitchen towel (not terry cloth),
then gather towel around mushrooms and wring them over sink to squeeze
out as much liquid as possible. Wring out remaining mushrooms, a
handful at a time, in same manner.

Heat butter in a 12-inch heavy skillet over moderately high heat until
foam subsides, then sauté mushrooms and truffles (if using), stirring,
until lightly browned and any liquid mushrooms give off is evaporated,
6 to 8 minutes. Stir in cream, salt, and pepper and cook, stirring,
until cream is absorbed by mushrooms, about 1 minute. Transfer to a
bowl and cool.

Make Mornay sauce while veal stands:
Add enough milk to reserved veal juices to total 3 cups. Melt butter
in a 2-quart heavy saucepan over moderately low heat, then add flour
and cook over low heat, whisking constantly, 3 minutes. Add milk
mixture in a stream, whisking, and bring to a boil, whisking. Reduce
heat to low and gently simmer, whisking occasionally, 10 minutes.
Remove from heat and add Gruyère, whisking until melted, then whisk in
salt, pepper, and nutmeg.

Assemble veal Orloff:
Move top rack to middle of oven and increase temperature to 375°F.

Stir 1/4 cup soubise into duxelles, then transfer remaining soubise to
a sealable plastic bag. Transfer duxelles mixture to other sealable
plastic bag, then seal each bag, squeezing out excess air. Snip off
3/4 inch from a bottom corner of each bag.

Remove string from veal, then trim off fat layer and ends of veal and
discard. Cut roast crosswise into 16 slices (1/4 inch thick), keeping
slices together. Transfer 1 slice of veal to end of ovenproof platter,
then pipe about 1 1/2 tablespoons soubise onto half of slice, starting
at bottom of slice and working toward top. Pipe about 1 1/2
tablespoons duxelles on other half of slice in same manner. Overlap
with another slice of veal, leaving about 1/2 inch of stuffing
exposed. Repeat with remaining veal slices and remaining soubise and
duxelles, keeping slices aligned.

If necessary, heat Mornay sauce over low heat, stirring, until loose
enough to spoon, then spoon 1/2 to 3/4 cup over top and sides of veal,
covering slices and stuffings thinly but completely.

Bake veal Orloff, uncovered, until heated through and Mornay sauce
glazes veal, 15 to 30 minutes.

Heat remaining Mornay sauce over moderate heat, stirring occasionally
(thin with a little milk, if necessary), until hot and transfer to a
gravy boat to serve on the side.

Cooks' notes:
• Veal can be braised (but not sliced) 1 day ahead and cooled,
uncovered, then chilled, covered.
• Soubise, duxelles, and Mornay sauce can be made 1 day ahead. Cool
soubise and duxelles, uncovered, then chill, covered. Cover surface of
hot Mornay sauce with a round of wax or parchment paper, then cool
slightly and chill.
• Veal Orloff can be assembled (without Mornay sauce) 4 hours ahead
and chilled, covered with plastic wrap. Bring to room temperature
before proceeding.

*Available at specialty foods shops and Da Rosario (800-281-2330).

Makes 8 servings.

Gourmet
September 2003


The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures
may not be consistent with what you know to be true.

As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit!