Veal Orloff

Veal Prince Orloff, also known as Veal Prince Orlov, Veal Orloff, or Veal Orlov, is a distinguished dish hailing from 19th-century Russian cuisine. It was crafted by French chef Urbain Dubois for Prince Orloff, a former Russian ambassador to France.

This sophisticated dish begins with a braised veal loin, which is then thinly sliced. Between these slices is a savory blend of finely chopped mushrooms and onions. The veal is then reassembled into its original shape, topped with a luxurious Mornay sauce, and baked in the oven until beautifully browned.

Today, variations of this dish remain popular in Russia, often referred to as "French-style meat" (Russian: мясо по-французски, tr. myáso po-frantsúski). In these contemporary adaptations, veal is frequently substituted with beef or pork, and the Mornay sauce may be replaced with mayonnaise. Additionally, sliced potatoes are commonly incorporated, transforming it into a hearty and comforting meal.