Veal Prince Orloff, Veal Prince Orlov, Veal Orloff, or Veal Orlov (Russian: Телятина "Орлов" Telyátina Orlóv) is a 19th-century dish of Russian cuisine, which was created by the chef Urbain Dubois in the employ of Prince Orloff, former Russian ambassador to France. This dish consists of a braised loin of veal, thinly sliced, filled with a thin layer of pureed mushrooms and onions between each slice, and stacked back. It is then topped with Mornay sauce (bechamel sauce and cheese) and browned in the oven.
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