 | |
| Alternative names | Veal Orlov, French-style meat |
|---|---|
| Course | Main course |
| Place of origin | France [1] |
| Created by | Urbain Dubois |
| Serving temperature | Hot |
| Main ingredients | veal, mushrooms, onion, bechamel sauce, cheese |
Veal Prince Orloff, veal Prince Orlov, veal Orloff, or veal Orlov ( French: veau Orloff or veau Orlov) is a 19th-century dish of French cuisine, which was created by the French chef Urbain Dubois in the employ of Prince Orloff, former Russian ambassador to France. [2] 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. [2]
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). [2] [3] 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. [3]
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Modern Russian "French-style meat"
See also
References
- ^ the recipe may have been originated more than 100 years ago by Urbain Dubois, who was the cook for a Prince Orloff in France
- ^ a b c Jennifer Eremeeva. Veal Orlov: A dish fit for a prince. Russia Beyond, February 26, 2014
- ^ a b Duc Mityagov. 'French meat' brings a taste of 18th century Russia to your table. Russia Beyond, January 27, 2017