Veal Orloff

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Veal Orloff
Veal Orloff 4.jpg
Alternative namesVeal Orlov, Veal Prince Orloff, Veal Prince Orlov, French-style meat
Course Main course
Place of origin France
Created by Urbain Dubois
Serving temperatureHot
Main ingredients veal, mushroom, onion, Mornay sauce

Veal Orloff, or veal Orlov (French : veau Orloff or veau Orlov), is a dish created by Urbain Dubois, a 19th-century French chef employed by Prince Orloff, the Russian ambassador to France. [1] The dish consists of thinly sliced braised loin of veal, with duxelles and soubise layered between the slices, topped with Mornay sauce, and browned in the oven. [1]

Similar dishes are popular in Russia today, where they usually go by the name French-style meat (Russian : мясо по-французски, romanized: myáso po-frantsúski). [1] [2] Such varieties often replace veal with cheaper meats, such as beef or pork, have sliced potato added to simpler preparations of mushroom (in lieu of duxelles) and onion (in lieu of soubise), or replace the Mornay sauce with mayonnaise. [2]

See also

References

  1. 1 2 3 Jennifer Eremeeva. Veal Orlov: A dish fit for a prince. Russia Beyond, February 26, 2014
  2. 1 2 Duc Mityagov. 'French meat' brings a taste of 18th century Russia to your table. Russia Beyond, January 27, 2017