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.
• 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.
