Veal Orlov

Veal Orlov (also known as Veal Prince Orloff or Veal à la Orloff) is a classic Russian dish that was created in the 19th century by French chef Urbain Dubois for Prince Alexei Fyodorovich Orlov. The dish is a braised loin of veal, layered with a mushroom and onion mixture, and topped with Mornay sauce, a béchamel sauce with cheese.

History

Veal Orlov was created in the 19th century by French chef Urbain Dubois. Dubois was employed by Prince Alexei Fyodorovich Orlov, a Russian diplomat and military leader. The dish was named in honor of the prince. Despite its French origins, Veal Orlov is considered a classic dish of Russian cuisine.

Preparation

The preparation of Veal Orlov involves several steps. First, a loin of veal is roasted until it is partially cooked. The veal is then sliced, and the slices are layered with a mixture of sautéed mushrooms and onions, and sometimes also includes carrots and tomatoes. The layered veal and vegetable mixture is then topped with Mornay sauce, a type of béchamel sauce that includes cheese. The dish is then returned to the oven and baked until the sauce is golden and bubbly.

Variations

There are several variations of Veal Orlov. Some recipes include additional vegetables, such as carrots and tomatoes, in the mushroom and onion mixture. Others replace the Mornay sauce with a different type of cheese sauce, or add additional types of cheese to the Mornay sauce. Some versions of the dish also include white wine or brandy in the sauce.

See also

• List of veal dishes
• Russian cuisine
• Alexei Fyodorovich Orlov
• Urbain Dubois