Veal Orloff

Veal Orloff
Alternative names	Veal Orlov, French 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  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 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.

See also

• List of Russian dishes

References