|Alternative names||Veal Orlov, French meat|
|Place of origin||Russia|
|Main ingredients||veal, mushrooms, onion, bechamel sauce, cheese|
|Cookbook:Veal Orloff Veal Orloff|
Veal Prince Orloff, Veal Prince Orlov, Veal Orloff, or Veal Orlov (Russian: Телятина "Орлов", tr. Telyátina Orlóv or Телятина по-орловски, Telyátina po-orlóvski; French: Veau Orloff or Veau Orlov) is a 19th-century dish of Russian cuisine, which was created by the French chef Urbain Dubois in the employ of Prince Orloff, former Russian ambassador to France. The 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.
Various versions of this dish are popular in Russia today where they usually go by the name French meat (Russian: Мясо по-французски, tr. Myaso po-frantsuzski). In these varieties, veal is often replaced by cheaper sorts of meat, such as beef or pork.
- Jennifer Eremeeva. Veal Orlov: A dish fit for a prince. Russian Beyond the Headlines, February 26, 2014
|This food-related article is a stub. You can help Wikipedia by expanding it.|