Veal Orloff

Veal Orloff is a classic Russian dish consisting of braised veal loin, thinly sliced, layered with a duxelles (a finely minced mushroom preparation), and Soubise sauce (a rich onion cream sauce). It is then typically gratineed, meaning it is topped with cheese (often Gruyère) and browned under a broiler or in an oven until golden and bubbly. The dish is known for its rich and decadent flavor profile and its elegant presentation.

The dish is attributed to Urbain Dubois, a French chef who worked for the Russian Imperial family in the mid-19th century. He created it as a tribute to Prince Orloff (also spelled Orlov), a Russian diplomat and gastronome. While variations exist, the core components of veal, mushrooms, onions, cream, and cheese remain consistent.

Traditionally, the veal loin is carefully prepared to ensure it is tender and moist. The duxelles provides an earthy counterpoint to the richness of the veal and the creamy sauce. The Soubise sauce, made with slowly cooked onions and cream, is a key element, providing a sweet and savory base for the dish. The final gratineed layer of cheese adds a textural contrast and further enhances the richness.

Veal Orloff is considered a challenging dish to prepare, requiring patience and attention to detail in the preparation of each component. It is often served as a main course for special occasions. While not as commonly found on restaurant menus today as it once was, it remains a significant dish in the history of haute cuisine.