Veal Orloff

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Veal Orloff
French meat.jpg
Alternative names Veal Orlov, French-style meat
Course Main course
Place of origin Russia
Creator Urbain Dubois
Serving temperature hot
Main ingredients veal, mushrooms, onion, bechamel sauce, cheese
Cookbook: Veal Orloff  Media: 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.[1] 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.[1]

Various versions of this dish are popular in Russia today where they usually go by the name French-style 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.

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References[edit]

  1. ^ a b Jennifer Eremeeva. Veal Orlov: A dish fit for a prince. Russian Beyond the Headlines, February 26, 2014