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1
Position oven racks in upper and lower thirds of oven and preheat to 325F.
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2
Pat veal dry and sprinkle with salt and pepper.
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3
Heat oil and 1 tablespoon butter in 5- to 6-quart pot over moderately high heat until foam subsides, then brown veal on all sides, turning with tongs, about 10 minutes.
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4
Transfer veal to a plate and discard fat from pot.
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5
Melt remaining tablespoon butter in pot and cook onion, celery, and carrot over moderate heat, stirring and scraping up any brown bits, until softened, about 5 minutes.
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6
Wrap parsley, fresh thyme (if using), and bay leaf in a square of cheesecloth and tie into a bundle with string to make a bouquet garni, then add to vegetables along with wine and dried thyme (if using).
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7
Put veal on top and bring to a simmer.
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8
Cover pot with lid, then transfer to lower third of oven and braise veal until thermometer inserted 2 inches into center of meat registers 145F, about 1 1/2 hours.
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9
Transfer veal to a cutting board and let stand 30 minutes (internal temperature will rise to 155F).
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10
Pour cooking juices from pot through a fine-mesh sieve into a 4-cup measure, pressing on and discarding solids.
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11
Skim off fat and reserve juices, adding any juices that have accumulated on plate from veal, for Mornay sauce.
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12
Parcook rice in a large saucepan of boiling salted water 5 minutes, then drain in a sieve and rinse.
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13
Heat butter in a 10-inch ovenproof skillet over moderately low heat until foam subsides, then stir in onions and salt.
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14
Cover tightly with a lid or a double layer of foil and cook onions over low heat, stirring occasionally, 5 minutes.
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15
Stir in rice and broth and bring to a simmer.
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16
Cover skillet tightly, then transfer to upper third of oven and bake until rice and onions are very soft, about 1 hour.
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17
(Leave oven on.)
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18
Transfer soubise to a food processor and pulse until coarsely pureed.
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19
Transfer to a bowl to cool.
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20
Put a handful of mushrooms in a clean kitchen towel (not terry cloth), then gather towel around mushrooms and wring them over sink to squeeze out as much liquid as possible.
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21
Wring out remaining mushrooms, a handful at a time, in same manner.
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22
Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then saute mushrooms and truffles (if using), stirring, until lightly browned and any liquid mushrooms give off is evaporated, 6 to 8 minutes.
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23
Stir in cream, salt, and pepper and cook, stirring, until cream is absorbed by mushrooms, about 1 minute.
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24
Transfer to a bowl and cool.
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25
Add enough milk to reserved veal juices to total 3 cups.
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26
Melt butter in a 2-quart heavy saucepan over moderately low heat, then add flour and cook over low heat, whisking constantly, 3 minutes.
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27
Add milk mixture in a stream, whisking, and bring to a boil, whisking.
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28
Reduce heat to low and gently simmer, whisking occasionally, 10 minutes.
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29
Remove from heat and add Gruyere, whisking until melted, then whisk in salt, pepper, and nutmeg.
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30
Move top rack to middle of oven and increase temperature to 375F.
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31
Stir 1/4 cup soubise into duxelles, then transfer remaining soubise to a sealable plastic bag.
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32
Transfer duxelles mixture to other sealable plastic bag, then seal each bag, squeezing out excess air.
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33
Snip off 3/4 inch from a bottom corner of each bag.
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34
Remove string from veal, then trim off fat layer and ends of veal and discard.
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35
Cut roast crosswise into 16 slices (1/4 inch thick), keeping slices together.
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36
Transfer 1 slice of veal to end of ovenproof platter, then pipe about 1 1/2 tablespoons soubise onto half of slice, starting at bottom of slice and working toward top.
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37
Pipe about 1 1/2 tablespoons duxelles on other half of slice in same manner.
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38
Overlap with another slice of veal, leaving about 1/2 inch of stuffing exposed.
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39
Repeat with remaining veal slices and remaining soubise and duxelles, keeping slices aligned.
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40
If necessary, heat Mornay sauce over low heat, stirring, until loose enough to spoon, then spoon 1/2 to 3/4 cup over top and sides of veal, covering slices and stuffings thinly but completely.
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41
Bake veal Orloff, uncovered, until heated through and Mornay sauce glazes veal, 15 to 30 minutes.
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42
Heat remaining Mornay sauce over moderate heat, stirring occasionally (thin with a little milk, if necessary), until hot and transfer to a gravy boat to serve on the side.
