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Veal Prince Orloff, Veal Prince Orlov, Veal Orloff, or Veal Orlov ( or Телятина по-орловски, ''Telyátina po-orlóvski''; (フランス語:Veau Orloff) or ''Veau Orlov'') is a 19th-century dish of Russian cuisine, which was created by the French chef Urbain Dubois in the employ of Prince Orloff, former Russian ambassador to France.〔Jennifer Eremeeva. ''(Veal Orlov: A dish fit for a prince )''. Russian Beyond the Headlines, February 26, 2014〕 The 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 Mornay sauce (bechamel sauce and cheese) and browned in the oven.〔 Various versions of this dish are popular in Russia today where they usually go by the name French-style meat (). In these varieties, veal is often replaced by cheaper sorts of meat, such as beef or pork. ==See also== * List of casserole dishes * List of Russian dishes * List of veal dishes 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Veal Orloff」の詳細全文を読む スポンサード リンク
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