Veal Orloff
 Modern Russian "French-style meat" | |
| Alternative names | Veal Orlov, French-style meat |
|---|---|
| Course | Main course |
| Place of origin | France Russia |
| 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 (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 (duxelles) and onions (as soubise) between each slice, and stacked back. It is then topped with Mornay sauce (bechamel sauce with cheese) and browned in the oven.[1]
Similar dishes are popular in Russia today where they usually go by the name French-style meat or 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, and the Mornay sauce may be replaced by mayonnaise. A layer of sliced potatoes is also often added.
In popular culture
The preparation and serving of the dish were featured prominently in the 1973 Mary Tyler Moore Show episode "The Dinner Party."
Niles Crane tells how he had to send his order of Veal Prince Orloff back at his 8th birthday party in the 1995 Frasier episode "The Innkeepers."
See also
References
- 1 2 Jennifer Eremeeva. Veal Orlov: A dish fit for a prince. Russian Beyond the Headlines, February 26, 2014
