100 Ways to Give: Heritage lunches to benefit Kids’ Food Basket

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The Secchia Institute for Culinary Education has developed a tasty 100 Ways to Give project: For four Fridays throughout the semester, The Heritage lunch menu will feature a special dish celebrating the different decades. These dishes will be prepared by Chef Campbell and his students, and proceeds from the sale of these special menu items will go to Kids’ Food Basket.

On September 19, the special dish — celebrating 1914 and the “Teen Decade” is Saddle of Veal Prince Orloff, which was popular in Europe and American during that time. It’s a French-Russian dish from classical French haute or high cuisine. There are many stories associated with the origin of this dish: The most famous is that Urbain Dubois, a 19th-century French chef, named the dish in honor of his employer, Prince Orloff, the Russian ambassador to France. A second story states that it was created even earlier by the much more famous Marie-Antoine Carême, who was called “the king of chefs, and the chef of kings.” A third story attributes its invention to a French chef who worked in Russia for Prince Grigoryevich Orlov, a one-time lover of Catherine the Great.

The Heritage serves lunch from 11:15 a.m. to 12:45 p.m. Tuesdays through Fridays. To learn about the other “decade dishes,” click here.

Chef Campbell has shared the recipe:

Saddle of Veal Prince Orlof

For the Veal

1 ea. veal loin bone in and trimmed

1 T salt

1 T ground black pepper

¼ C. vegetable oil

2 T unsalted butter

2 Q. mirpoix

1 C. white wine

3 Q. brown veal stock

  1. Season the meat well
  2. Sear the meat well until golden brown
  3. Sear the mirpoix golden brown
  4. Place the veal on the mirpoix and cook to and internal temp 145 F°
  5. Remove the loin and allow to rest
  6. Add the wine to the roasting pan and deglaze
  7. Add the stock and bring to a boil
  8. Strain the liquid and allow to chill
  9. Remove the fat and reduce by half
  10. Thicken slightly with arrowroot slurry

For the Soubise

3 C. sauce béchamel

½ C. cooked long-grain white rice

½ C. veal stock

2 T. butter

1 lb. onions sliced fine

White seasoning

  1. Stew the onions in the butter for 1 hour until very soft with no color
  2. Add the remaining ingredients and season well
  3. Bring to a boil and allow to cook for ten minutes
  4. Puree until very smooth
  5. This sauce should be quite thick

For the duxelle

1 pound mushrooms, minced fine

3 tablespoons unsalted butter

½ C. shallots very fine dice

2 T black truffles chopped fine

1/4 cup heavy cream

White seasoning

  1. Sweat the shallot in the butter until very soft
  2. Add the mushroom and cook until dry
  3. Add the remaining ingredients and cook until dry
  4. Season highly with hot sauce and white seasoning

For the Mornay sauce

3 C. sauce béchamel

1 oz. coarsely grated Gruyère 1/2 teaspoon salt

4 oz. grated parmesan

1/8 teaspoon black pepper

1/8 teaspoon freshly grated nutmeg

  1. Heat the sauce until almost boiling and add the remaining ingredients until they are well incorporated

For the assemble of the dish

This may be done 2 hours before service

  1. Remove the loins from the bone and carve into slices allowing three per portion
  2. Shingle the slices separated by Soubise and duxelle
  3. Coat the whole with Sauce Mornay and sprinkle with parmesan
  4. Fire a portion to order in a very hot oven until fully cooked and golden brown

The usual accompaniments for this dish are pommes Parisienne and haricot beans Tourangelle

 

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