Orloff

Orloff (also known as Veau Orloff or Veal Orloff) is a classic French dish that was created in the 19th century. It is named after the Russian diplomat, Alexei Fyodorovich Orlov, who served under Catherine the Great.

History

The dish was created by French chef Urbain Dubois, who was in the service of Count Orlov. The dish was named in honor of the Count, reflecting the close ties between France and Russia during the 19th century.

Preparation

Orloff is a culinary dish that consists of a braised loin of veal, thinly sliced, filled with a thin layer of pureed mushrooms and onions between each slice, then reassembled in its original shape and roasted. The dish is served with a rich béchamel sauce that has been reduced with meat glaze and is often accompanied by potatoes.

Variations

There are several variations of the Orloff dish. Some recipes use different types of meat, such as pork or lamb, while others add additional ingredients like cheese or different types of vegetables. Despite these variations, the key characteristic of an Orloff dish is the method of preparation, which involves slicing and reassembling the meat before roasting.

In Popular Culture

Orloff has been featured in various forms of media, including books and television shows, often as a symbol of sophisticated, high-class cuisine. It is also a popular dish in French-themed restaurants around the world.

See Also

• French cuisine
• Alexei Fyodorovich Orlov
• Urbain Dubois
• Béchamel sauce