Veal Orloff: Difference between revisions
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'''Veal | '''Veal Orloff''', also called '''Veal Prince Orloff''', '''Veal Orlov''', or '''Veal Prince Orlov''', is a 19th-century French-Russian dish of unclear origin but, in its original form, still a lasting symbol of classical French ''[[haute cuisine]]''. In its most elaborate form, a saddle of veal (or double loin of veal) was roasted or braised. The two pieces of meat were then carefully removed from the bones and cut into uniform slices. The slices were then layered with a ''soubise'', a thick purée of cooked onions and rice, and with a ''duxelle'', chopped, cooked mushrooms, then put back into the bones and covered with either a [[mornay]] or [[béchamel]] sauce. It was then reheated and browned in the oven before being served. | ||
The most common story relating to its origin is that [[Urbain Dubois]], a 19th-century French chef, named it in honor of his employer, a certain Prince Orloff, a former Russian ambassador to France. Others say that it was created by the earlier, but even more famous [[Marie-Antoine Carême]], "the king of chefs, and the chef of kings". A third story credits it to an earlier-still French chef laboring in Russia for a Count | |||
This dish consists of a braised loin of [[veal]], thinly sliced, filled with a thin layer of pureed [[mushroom]]s and [[onion]]s between each slice, and stacked back. It is then topped with [[bechamel sauce]] and cheese and browned in the oven. | |||
Revision as of 17:54, 10 August 2010
Veal Orloff, also called Veal Prince Orloff, Veal Orlov, or Veal Prince Orlov, is a 19th-century French-Russian dish of unclear origin but, in its original form, still a lasting symbol of classical French haute cuisine. In its most elaborate form, a saddle of veal (or double loin of veal) was roasted or braised. The two pieces of meat were then carefully removed from the bones and cut into uniform slices. The slices were then layered with a soubise, a thick purée of cooked onions and rice, and with a duxelle, chopped, cooked mushrooms, then put back into the bones and covered with either a mornay or béchamel sauce. It was then reheated and browned in the oven before being served.
The most common story relating to its origin is that Urbain Dubois, a 19th-century French chef, named it in honor of his employer, a certain Prince Orloff, a former Russian ambassador to France. Others say that it was created by the earlier, but even more famous Marie-Antoine Carême, "the king of chefs, and the chef of kings". A third story credits it to an earlier-still French chef laboring in Russia for a Count
This dish consists of a braised loin of veal, thinly sliced, filled with a thin layer of pureed mushrooms and onions between each slice, and stacked back. It is then topped with bechamel sauce and cheese and browned in the oven.