Veal Prince Orloff, Veal Prince Orlov, Veal Orloff, or Veal Orlov is a 19th century dish of Franco

French cuisine

French cuisine is a style of food preparation originating from France that has developed from centuries of social change. In the Middle Ages, Guillaume Tirel , a court chef, authored Le Viandier, one of the earliest recipe collections of Medieval France...

-Russian cuisine

Russian cuisine

Russian cuisine is diverse, as Russia is the largest country in the world. Russian cuisine derives its varied character from the vast and multi-cultural expanse of Russia. Its foundations were laid by the peasant food of the rural population in an often harsh climate, with a combination of...

. Created by an Urbain Dubois in the employ of Prince Orloff

Orlov

Orlov is the name of a Russian noble family which produced several distinguished statesmen, diplomatists and soldiers. The family first gained distinction in the person of four Orlov brothers, of whom the senior was Catherine the Great's paramour, and the two junior were notable military...

, former Russian ambassador to France. This dish consists of a braised loin of veal

Veal

Veal is the meat of young cattle , as opposed to meat from older cattle. Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves of dairy cattle breeds...

, thinly sliced, filled with a thin layer of pureed mushroom

Mushroom

A mushroom is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source. The standard for the name "mushroom" is the cultivated white button mushroom, Agaricus bisporus; hence the word "mushroom" is most often applied to those fungi that...

s and onion

Onion

The onion , also known as the bulb onion, common onion and garden onion, is the most widely cultivated species of the genus Allium. The genus Allium also contains a number of other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion The onion...

s between each slice, and stacked back. It is then topped with bechamel sauce

Béchamel sauce

Béchamel sauce , also known as white sauce, is one of the mother sauces of French cuisine and is used in many recipes of Italian cuisine, for example lasagne. It is used as the base for other sauces . It is traditionally made by whisking scalded milk gradually into a white roux...

and cheese and browned in the oven.