Veal Prince Orloff, veal Prince Orlov, veal Orloff, or veal Orlov (Russian: телятина по-орловски, tr. telyatina po-orlovski; French: veau Orloff or veau Orlov) is a 19th-century dish of Russian cuisine, which purportedly 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 finely chopped mushrooms (duxelles) and onions (as soubise) between the slices, then reassembled in the original shape. It is then topped with Mornay sauce (bechamel sauce with cheese) and browned in the oven.[1]

Veal Orloff

Alternative names	Veal Orlov, French-style meat
Course	Main course
Place of origin	Russia
Created by	Urbain Dubois
Serving temperature	Hot
Main ingredients	veal, mushrooms, onion, bechamel sauce, cheese
Cookbook: Veal Orloff   Media: Veal Orloff

Similar dishes are popular in Russia today where they usually go by the name French-style meat (Russian: мясо по-французски, tr. myáso po-frantsúski).[1][2] In these varieties, veal is often replaced by cheaper sorts of meat, such as beef or pork, and the Mornay sauce may be replaced by mayonnaise. A layer of sliced potatoes is also often added.[2]

• 
  Modern Russian "French-style meat"

See also

• List of casserole dishes
• List of mushroom dishes
• List of Russian dishes
• List of veal dishes

References

На других языках

[ru] Мясо по-французски