 | |
| Alternative names | Veal Orlov, Veal Prince Orloff, Veal Prince Orlov, French-style meat |
|---|---|
| Course | Main course |
| Place of origin | France |
| Created by | Urbain Dubois |
| Serving temperature | Hot |
| Main ingredients | veal,mushroom,onion,Mornay sauce |
Veal Orloff, orveal Orlov (French:veau Orloff orveau Orlov), is a dish created byUrbain Dubois, a 19th-centuryFrench chef employed byPrince Orloff, theRussian ambassador to France.[1] The dish consists of thinly slicedbraised loin ofveal, withduxelles andsoubise layered between the slices, topped withMornay sauce, and browned in the oven.[1]
Similar dishes are popular inRussia today, where they usually go by the nameFrench-style meat (Russian:мясо по-французски,romanized: myáso po-frantsúski).[1][2] Such varieties often replace veal with cheaper meats, such as beef or pork, have slicedpotato added to simpler preparations ofmushroom (in lieu of duxelles) andonion (in lieu of soubise), or replace the Mornay sauce withmayonnaise.[2]
