Veal Orloff

Veal Orloff

Veal Orloff, also known as Veal Prince Orloff or Veal à la Prince Orlov, is a classic Russian dish that was created in the 19th century. It is named after Prince Alexei Fyodorovich Orlov, a Russian diplomat and military leader.

History

The dish was created by the French chef Urbain Dubois who was in the service of the prince. Despite its Russian name, Veal Orloff is a classic example of haute French cuisine. It is a rich and elaborate dish that reflects the opulence of the Russian aristocracy during the 19th century.

Preparation

The preparation of Veal Orloff involves several steps. First, a whole veal loin is roasted and then sliced. The slices are layered with a mixture of mushrooms, onions, and béchamel sauce, then the loin is reassembled and roasted again.

Ingredients

The main ingredients of Veal Orloff are veal loin, mushrooms, onions, and béchamel sauce. Other ingredients may include butter, cream, and various herbs and spices. The dish is often served with potatoes and vegetables.

Variations

There are several variations of Veal Orloff. Some recipes use other types of meat, such as lamb or pork, instead of veal. Others add additional ingredients, such as cheese or ham, to the mushroom and onion mixture.

Serving

Veal Orloff is typically served as a main course. It is often accompanied by a side of potatoes and vegetables. The dish is rich and filling, making it a suitable choice for a special occasion or a festive meal.

See Also

• Russian cuisine
• French cuisine
• List of veal dishes

References

• "Veal Orloff", The Food Timeline
• "Veal Orloff", The New York Times Cooking
• "Veal Orloff", Saveur

External Links

• The Food Timeline
• The New York Times Cooking
• Saveur