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Veal Orloff, the Glossary

Veal Orloff, or veal Orlov (veau Orloff or veau Orlov), is a dish created by Urbain Dubois, a 19th-century French chef employed by Prince Orloff, the Russian ambassador to France.^[1]

20 relations: Braising, Duxelles, Edible mushroom, France, French cuisine, List of ambassadors of Russia to France, List of casserole dishes, List of mushroom dishes, List of Russian dishes, List of veal dishes, Main course, Mayonnaise, Mornay sauce, Nikolay Alexeyevich Orlov, Onion, Potato, Russia, Soubise sauce, Urbain Dubois, Veal.
Mushroom dishes
Veal dishes

Braising

Braising (from the French word braiser) is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coconut milk or beer).

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Duxelles

Duxelles is a French cuisine term that refers to a mince of mushrooms, onions, herbs (such as thyme or parsley), and black pepper, sautéed in butter and reduced to a paste. Veal Orloff and Duxelles are mushroom dishes.

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Edible mushroom

Edible mushrooms are the fleshy fruit bodies of several species of macrofungi (fungi that bear fruiting structures large enough to be seen with the naked eye).

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France

France, officially the French Republic, is a country located primarily in Western Europe.

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French cuisine

French cuisine is the cooking traditions and practices from France.

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List of ambassadors of Russia to France

The Ambassador Extraordinary and Plenipotentiary of the Russian Federation to the French Republic is the official representative of the President and the Government of the Russian Federation to the President and the Government of France.

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List of casserole dishes

This is a list of notable casserole dishes. Veal Orloff and list of casserole dishes are casserole dishes.

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List of mushroom dishes

This is a list of notable mushroom dishes and foods, comprising foodstuffs prepared using mushrooms as a primary ingredient. Veal Orloff and list of mushroom dishes are mushroom dishes.

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List of Russian dishes

This is a list of notable dishes found in Russian cuisine. Veal Orloff and list of Russian dishes are Russian cuisine.

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List of veal dishes

This is a list of veal dishes, which use or may use veal as a primary ingredient. Veal Orloff and list of veal dishes are veal dishes.

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Main course

A main course is the featured or primary dish in a meal consisting of several courses.

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Mayonnaise

Mayonnaise, colloquially referred to as "mayo", is a thick, cold, and creamy sauce commonly used on sandwiches, hamburgers, composed salads, and French fries.

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Mornay sauce

A Mornay sauce is a béchamel sauce with grated cheese added.

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Nikolay Alexeyevich Orlov

Nikolay Alekseyevich Orlov (Николай Алексеевич Орлов; April 27, 1827 — March 17, 1885) was a Russian nobleman, soldier, social reformer and diplomat.

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Onion

An onion (Allium cepa L., from Latin cepa meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium.

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Potato

The potato is a starchy root vegetable native to the Americas that is consumed as a staple food in many parts of the world.

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Russia

Russia, or the Russian Federation, is a country spanning Eastern Europe and North Asia.

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Soubise sauce

Soubise sauce is an onion sauce thickened with béchamel sauce, pounded cooked rice, or cream.

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Urbain Dubois

Urbain François Dubois (26 May 1818 – 14 March 1901) was a French chef who is best known as the author of a series of recipe books that became classics of French Cuisine, and as the creator of Veal Orloff, a popular dish in French and Russian cuisine.

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Veal

Veal is the meat of calves, in contrast to the beef from older cattle.

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References

[1] https://en.wikipedia.org/wiki/Veal_Orloff

Also known as French-style meat, Veal Orlov, Veal Prince Orloff, Veal Prince Orlov.