Veal Prince Orloff

Veal Prince Orloff

Veal Prince Orloffveal Prince Orlovveal Orloff, or veal Orlov (Russianтелятина "Орлов"tr. telyátina Orlóv or телятина по-орловски, telyátina po-orlóvskiFrenchveau 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 (Russianмясо по-французскиtr. 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 topic. 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.


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