VEAL ORLOFF

Steps:

• Trim excess fat from 1/2 veal short loin with bone. Salt and pepper rack of veal and roast at 350 degrees for one hour.
• Remove the eye of veal from the rack, saving the rack bones intact.
• While the veal is cooking, bring 1/2 quart of milk to boil. Saute 1 pound of onion, diced fine, in 6 ounces clarified butter. When onions are translucent (cooked until very soft) add enough flour to absorb all butter.
• Cook over low heat for 10 minutes, taking care not to burn or color flour.
• Add hot milk to onion flour mix and whip until thick.
• Slice 1/2 pound of Prosciutto ham in small julienne slices 2-inches long.
• Dice 1 pound mushrooms very fine. Saute mushrooms in 4 ounce clarified butter. When cooked, drain excess liquid.
• Add julienne of Prosciutto to mushrooms and cook briefly.
• Add Madeira wine and chopped truffles. Add mushrooms, ham, truffle mix to the onion and milk sauce. Adjust seasoning with salt and white pepper.
• If mix is too loose, tighten with crushed Ritz crackers.
• Place empty rack (bones) on platter. Put a generous amount of stuffing on bottom of rack.
• Slice the eye of veal in 6 to 8 slices.
• Place the slices, one at a time on top of stuffing. Between each slice put stuffing and shingle the slices of veal. When complete, add more stuffing on top and sides.
• Sprinkle Parmesan cheese and chopped truffles on top, and bake in a 350 degrees oven for 20 minutes, or until stuffing is bubbling.
• Serve with Perigodine sauce, which is a standard brown sauce with Madeira wine and truffles.