Veau Orloff - the original name of the dish, which was first prepared in Paris for the Russian Count Orlov, the favorite of Empress Catherine. "Veal in Orel style" is a casserole of veal, potatoes, onions and mushrooms, baked in bechamel sauce with cheese. In the simplified version, which we know as "meat in French", mushrooms have disappeared, and the meat component has often included pork or beef, bechamel sauce is replaced by cream, sour cream or absent. There are different cooking options, where the location of the layers, the condition of the products (pre-roasting) and the shape of the slices (meat slices or small pieces, tomato rings or finely chopped) can change.
Veau Orloff - the original name of the dish, which was first prepared in Paris for the Russian Count Orlov, the favorite of Empress Catherine. "Veal in Orel style" is a casserole of veal, potatoes, onions and mushrooms, baked in bechamel sauce with cheese. In the simplified version, which we know as "meat in French", mushrooms have disappeared, and the meat component has often included pork or beef, bechamel sauce is replaced by cream, sour cream or absent. There are different cooking options, where the location of the layers, the condition of the products (pre-roasting) and the shape of the slices (meat slices or small pieces, tomato rings or finely chopped) can change.
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