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Veal Orloff

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Course
  
Serving temperature
  
hot

Created by
  
Place of origin
  
Russia

Veal Orloff cdnimagefoodandwinecomsitesdefaultfilesorig

Alternative names
  
Veal Orlov, French-style meat

Main ingredients
  
veal, mushrooms, onion, bechamel sauce, cheese

Similar
  
Olivier salad, Caesar salad, Mimosa salad, Beef Stroganoff, Dressed herring

Michel jnr alain roux veal orloff


Veal Prince Orloff, veal Prince Orlov, veal Orloff, or veal Orlov (Russian: телятина "Орлов", 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. 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.

Contents

Veal Orloff Veal Prince Orloff recipe Epicuriouscom

Similar dishes 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. A layer of sliced potatoes is also often added.

Veal Orloff Chez Tse Photos Veal Orloff
Veal Orloff Veal Orloff Wikipedia

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."

References

Veal Orloff Wikipedia


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