Veal Orloff

Instructions

1. Brown the roast in butter in a Dutch oven, add the white wine and a glass of water; cook, covered, for 1 hour over low heat.
2. Soften the chopped onions and mushrooms, add half the cream, and reduce to a thick purée.
3. Cut the roast into slices without cutting all the way through; slip a slice of ham, a slice of Comté, and a spoonful of purée into each cut.
4. Tie the roast back together, cover with the rest of the cream mixed with the cooking juices, sprinkle with cheese, and broil/bake to a gratin for 25 minutes at 400°F (200°C).