I quite enjoy the Cooking Channel’s presentation of Julia Child and Friends. I have never attempted any of Ms. Child’s recipes so it was time. Saturday I watched the epidode of JCaF where she prepares Turkey Orloff. It is a VERY involved process. It isn’t difficult; It is time consuming. (Mine ended up way too saucy.) I will halve the recipe and yours will come out way better. Publix on Edmundson Pike doesn’t carry either turkey cutlets OR stock unless it is after October. So I used chicken. It is super delicious. I will definitley do the mushroom stuffing again.
Note: I started this post almost a year ago! I’ve made it twice and both times it came out amazing. Not as saucy as the first time. I use the Rice Soubise technique with many different cuisines. I took pictures but it is all saucy and melty so don’t judge by the picture. It is amazing!
Preheat oven to 325*
1/4 c. white rice
1-1/2 sticks butter (separated)
3 eggs; *Two separated use the yolks*
1/2 lb. fresh mushrooms
Bunch of fresh parsley
6-12 leaves of fresh tarragon
6-8 chicken breast tenders; pounded thin
1 TBS olive oil
1 1/2 cups hot chicken stock
1/2 c. low-fat cottage cheese
1 c. lightly pressed down coarsely grated mozzarella cheese
Boil rice in salted water uncovered for exactly 5 minutes; drain immediately and reserve.
Chop onions coarsely then toss them in a food processor. Pulse the onions until you have very finely minced onions. There will be a lot and it will smell terrible. Melt 4 TBS butter place it in a baking dish, stir in the onions, the drained rice, and 1/4 t. salt, mixing well. Cover and bake for 1 hour, stir once or twice until the rice is completely tender and beginning to turn a golden. When the rice is done and still warm, add one egg and taste as you go to see if it’s salty enough.
While rice and onion Soubise is cooking trim and clean mushrooms. Pulse into tiny pieces using a food processor until nearly sand like. NOTE: I didn’t do this the second time and it didn’t make a noticeable difference. By handfuls, either twist mushrooms hard with a tea or kitchen towel or squeeze through a potato ricer to extract as much of the juices as possible. Saute the mushrooms in 2 T. butter 5 to 6 minutes. Stir in the tarragon and parsley; season to taste with salt and pepper. Stir into the cooked rice and onion Soubise and heat through.
Turn oven to 400*
Pound the slices between 2 sheets of waxed paper untill very thin.
Salt and pepper the slices lightly, dredge in flour and saute for about three minutes per side in 1 T. of oil and 2 T butter until golden. Set slices aside. NO NEED TO COOK THROUGH.
The Gratenéing sauce
Make a chicken velouté sauce as follows: Melt 4 T. butter over moderate heat; add flour, and cook, stirring with a wooden spoon until flour and butter foam and froth together for 2 minutes until it’s golden. Remove from heat add 2 cups of hot chicken stock. Whisk. Return to heat. Stir and simmer for 2 minutes.
In the food processor or an electric blender, puree the egg yolks with the cottage cheese. Beat the hot sauce into the cheese mixture
Assembling the dish
Butter the inside a baking dish (I used my trusty lasagna pan) and spread a thin layer of sauce in bottom. Make a neat and slightly overlapping pattern of the chicken down the center of the dish spreading each with the Soubise and mushroom duxelles mixture. Spoon remaining sauce over the turkey and spread the mozzarella cheese on top.
Bake approximately 25 minutes or until golden.
NOTE: This blog was written by my daughter Danielle who passed away January 23, 2012. Diane F