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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
Cookbook: Veal Orloff   Media: Veal Orloff

Veal Prince Orloff, veal Prince Orlov, veal Orloff, or veal Orlov (Russian: мясо по-французски, tr. myáso po frantsúski; 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 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.^[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. myáso po frantsúski). 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

• List of casserole dishes


• List of mushroom dishes


• List of Russian dishes


• List of veal dishes

References