Veal Prince Orloff Sauce -Julia

By CheeseDiva

This is essentially a Mornay sauce ((bechamel sauce w/ cheese ) with veal demi-glace(not stock) added.
Try over veal scallopini)

Ingredients

• 2 tablespoons butter
• 3 tablespoons flour
• 2 tablespoond veal demi-glace
• 2 cups milk
• 1/4 teaspoon salt
• Salt and Pepper
• 1/4 cup coarsely grated Swiss cheese (I use Gruyere or Comte)
• 1/4 cup finely grated parmesan cheese (I use shaved Reggiano)
• Salt and Pepper
• Pinch of nutmeg
• 2 tablespoons butter

Details

Servings 8
Adapted from epicurious.com

Preparation

Step 1

Melt 2 tablespoons of butter in a heavy-bottomed saucepan, over low heat. Blend in the flour and cook slowly, stirring continuously until "the butter and flour froth together for 2 minutes without coloring," thus creating a roux. Remove from heat. Stir in demi-glace.As soon as it stops bubbling, pour in your hot milk all at once. Immediately start beating with a whisk, vigorously. Make sure you gather all of the roux from the sides, bottom and edges of the pan. Return to a moderate heat and stir until the sauce comes to a boil. Boil and stir for 1 minute. Remove from heat and beat in salt and pepper to taste. Beat in the cheese until they have melted and are well blended into the sauce. Season with nutmeg, cayenne and salt and pepper (if needed). Stir in the butter a bit at a time until melted and blended.