Veal Orloff
 | |
| 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.
In popular culture
The preparation and serving of the dish were featured prominently in the Mary Tyler Moore Show episode "The Dinner Party."
See also
References
- 1 2 Jennifer Eremeeva. Veal Orlov: A dish fit for a prince. Russian Beyond the Headlines, February 26, 2014