📝 About This Recipe
Created in the 19th century by the legendary Urbain Dubois for Prince Nicolas Orloff, this dish is the pinnacle of French-Russian haute cuisine. It features a succulent roasted veal loin, meticulously sliced and layered with a rich Soubise (onion-rice purée) and earthy Duxelles (mushroom sauté), all draped in a velvety Mornay sauce and glazed to golden perfection. This is a show-stopping centerpiece that embodies old-world elegance and complex, layered flavors.
🥗 Ingredients
The Roast
- 3-4 pounds Veal Loin (boneless, tied with kitchen twine)
- 2 tablespoons Unsalted Butter (softened)
- to taste Salt and White Pepper (freshly ground)
Mushroom Duxelles
- 1 pound Cremini Mushrooms (very finely minced)
- 2 pieces Shallots (minced)
- 2 tablespoons Dry Sherry (optional but recommended)
Soubise Sauce
- 3 large White Onions (thinly sliced)
- 4 tablespoons Butter (for sweating onions)
- 1 cup Bechamel Sauce (thick consistency)
Mornay Sauce & Glaze
- 1/2 cup Heavy Cream
- 1/2 cup Gruyère Cheese (finely grated)
- 1/4 cup Parmesan Cheese (finely grated for the topping)
- 2 large Egg Yolks (beaten into the cream)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Season the veal loin generously with salt and white pepper, then rub with softened butter.
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2
Place the veal in a roasting pan and roast for about 1 hour and 15 minutes, or until an internal thermometer reaches 135°F (57°C) for medium-rare. Let it rest for 20 minutes before handling.
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3
While the veal roasts, prepare the Duxelles. Sauté minced mushrooms and shallots in butter over medium heat until all moisture has evaporated and the mixture is paste-like. Deglaze with sherry and set aside.
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4
Prepare the Soubise: Slow-cook sliced onions in butter until very soft but not browned. Purée the onions and fold them into 1 cup of thick Bechamel sauce.
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5
Make the Mornay sauce by whisking the heavy cream and egg yolks into your remaining Bechamel base over low heat. Stir in the Gruyère until melted. Do not let it boil.
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6
Once the veal has rested, remove the twine. Carefully slice the roast into 1/2-inch thick slices, keeping them in order.
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7
Spread a generous layer of the Soubise and a spoonful of Mushroom Duxelles on one side of each slice.
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8
Reassemble the roast on a heat-proof serving platter, pressing the slices back together so it looks like a whole roast again.
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9
Spoon the rich Mornay sauce over the entire roast, ensuring it is completely and evenly coated.
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10
Sprinkle the top with grated Parmesan cheese and a few dots of butter.
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11
Increase oven temperature to 425°F (220°C) or use the broiler setting. Place the platter in the oven for 5-8 minutes until the sauce is bubbling and beautifully browned.
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12
Garnish with fresh parsley and serve immediately, carving vertically to ensure each guest gets a slice with all the layers.
💡 Chef's Tips
Always use a meat thermometer; veal can dry out quickly if overcooked beyond medium. Ensure your mushroom duxelles is as dry as possible to prevent the layers from sliding apart. For the smoothest Soubise, pass the onion purée through a fine-mesh sieve (chinois). If you can't find veal loin, a high-quality beef tenderloin is a delicious, modern substitution. Make the sauces a day in advance to save time on the day of your dinner party.
🍽️ Serving Suggestions
Pair with a full-bodied white wine like a French Meursault or an aged Chardonnay. Serve alongside buttered asparagus spears or haricots verts for a bright crunch. Accompany with Duchess potatoes to keep with the classic French imperial theme. A light watercress salad with a lemon vinaigrette helps cut through the richness of the sauces. Finish the meal with a simple fruit tart to balance the savory decadence of the veal.