Veal Orloff

Veal Orloff, also written veal Orlov, is a French dish created by Urbain Dubois, a 19th-century French chef who worked for Prince Orloff, the Russian ambassador to France. It is made from thinly sliced braised loin of veal, with duxelles (a mushroom preparation) and soubise (an onion preparation) layered between the slices. The assembled roast is topped with Mornay sauce and browned in the oven, so that it is served hot as a main course. Similar dishes are popular in Russia today, where they usually go by the name French-style meat. Those Russian versions often replace the veal with cheaper meats such as beef or pork, add sliced potato, use plain mushroom and onion in place of duxelles and soubise, or replace the Mornay sauce with mayonnaise. The dish therefore shows how a refined Parisian preparation made for a diplomat became an everyday family and holiday dish in Russia.