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Veal Orloff
Veal Prince Orloff, veal Prince Orlov, veal Orloff, or veal Orlov ( rus, телятина по-орловски, telyatina po-orlovski; french: veau Orloff or ''veau Orlov'') is a 19th-century dish of Russian cuisine, which purportedly 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'. Russia Beyond, February 26, 2014 The dish consists of a braised loin of veal, thinly sliced, filled with a thin layer of finely chopped mushrooms (duxelles) and onions (as soubise) between the slices, then reassembled in the original shape. It is then topped with Mornay sauce ( bechamel sauce with cheese) and browned in the oven. Similar dishes are popular in Russia today where they usually go by the name French-style meat ( rus, мясо по-французски, myáso po-frantsúski).Duc Mityagov. 'French meat' brings a taste of 18th century Russia to your table'. Russia Beyond ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Russia
Russia (, , ), or the Russian Federation, is a List of transcontinental countries, transcontinental country spanning Eastern Europe and North Asia, Northern Asia. It is the List of countries and dependencies by area, largest country in the world, with its internationally recognised territory covering , and encompassing one-eighth of Earth's inhabitable landmass. Russia extends across Time in Russia, eleven time zones and shares Borders of Russia, land boundaries with fourteen countries, more than List of countries and territories by land borders, any other country but China. It is the List of countries and dependencies by population, world's ninth-most populous country and List of European countries by population, Europe's most populous country, with a population of 146 million people. The country's capital and List of cities and towns in Russia by population, largest city is Moscow, the List of European cities by population within city limits, largest city entirely within E ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Duxelles
Duxelles () is a finely chopped (minced) mixture of mushrooms or mushroom stems, onions or shallots, herbs such as thyme or parsley, and black pepper, sautéed in butter and reduced to a paste. Cream is sometimes used as well, and some recipes add a dash of madeira or sherry. It is a basic preparation used in stuffings and sauces (notably, Beef Wellington) or as a garnish. Duxelles can also be filled into a pocket of raw pastry and baked as a savory tart. Duxelles is made with any cultivated or wild mushroom, depending on the recipe. Duxelles made with wild porcini mushrooms will have a much stronger flavor than those made with white or brown mushrooms. Duxelles is said to have been created by the 17th-century French chef François Pierre La Varenne (1615–1678) and to have been named after his employer, Nicolas Chalon du Blé, marquis d'Uxelles, maréchal de France. Many classical cookbooks define duxelles as dehydrated fungi, used as stuffings and pastry fillings. Accord ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Veal Dishes
Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed, however most veal comes from young male calves of dairy breeds which are not used for breeding. Generally, veal is more expensive by weight than beef from older cattle. Veal production is a way to add value to dairy bull calves and to utilize whey solids, a byproduct from the manufacturing of cheese. Definitions and types There are several types of veal, and terminology varies by country. Similar terms are used in the US, including calf, bob, intermediate, milk-fed, and special-fed. Culinary uses In Italian, French and other Mediterranean cuisines, veal is often in the form of cutlets, such as the Italian ''cotoletta'' or the famous Austrian dish Wiener Schnitzel. Some classic French veal dishes include fried ''escalopes'', fried veal ''Grenadines'' (small, thick fillet steaks), stuffed ''paupiettes'', roast joints, and '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Veal Dishes
This is a list of veal dishes, which use or may use veal as a primary ingredient. Veal is the meat of young calves, in contrast to the beef from older cattle. Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves. Generally, veal is more expensive than beef from older cattle. Veal dishes * ''Blanquette de veau'' – a French ragout in which neither the veal nor the butter is browned in the cooking process * Bockwurst – a German sausage traditionally made from ground veal and pork * * Bratwurst – a sausage usually composed of veal, pork or beef * * * ''Carpaccio'' – prepared using raw meat; veal is sometimes used * ''Cotoletta'' – is an Italian word for a breaded cutlet of veal * '' Hortobágyi palacsinta'' – a savory Hungarian pancake, filled with meat (usually veal) * * ''Karađorđeva šnicla'' * ''Ossobuco '' * '' Pariser Schnitzel'' – prepared from a thin slice of veal, salted, dredged in flour and beaten e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Russian Dishes
This is a list of notable dishes found in Russian cuisine. Russian cuisine is a collection of the different cooking traditions of the Russian Empire. The cuisine is diverse, with Northeast European/Baltic, Caucasian, Central Asian, Siberian, East Asian and Middle Eastern influences. Russian cuisine derives its varied character from the vast and multi-ethnic expanse of Russia. Russian dishes Zakuski Soups Salads Meat dishes Pancakes Bread Pirogi (pies) Sauces Desserts Beverages Non-alcoholic drinks Alcoholic drinks See also * Khrushchev dough * Mikoyan cutlet * List of Russian desserts * List of Russian restaurants * Russian candy Russian candy ( fi, kinuski; russian: ки́нуски ''kinuski'') is a very sweet toffee-like dessert made by carefully heating equal amounts of milk or cream and sugar. It is a traditional dessert sauce in Nordic countries. Karl Fazer broug ... References Bibliography * {{DEFAULTSORT:Russian Dishes Lists of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Mushroom Dishes
This is a list of notable mushroom dishes and foods, comprising foodstuffs prepared using mushrooms as a primary ingredient. Edible mushrooms have variety of benefits when consumed. They have essential nutrients we need for a healthy life, including protein (nutrient), protein, vitamins B vitamins, B, vitamin C, C and vitamin D, D, and selenium, which helps prevent cancer. They are a good source of iron, copper, riboflavin, niacin and contain dietary fiber. One Agaricus bisporus, portobello mushroom can contain more potassium than a banana. In many cultures, mushroom hunting, mushroom picking is an important tradition and can be a substantial source of income. In the Pacific Northwest of the United States, it is estimated that, in some situations, the value of the yearly mushroom harvest in a forest can equal the value of lumber it can produce. According to the “Menus of Change” initiative of The Culinary Institute of America and the Harvard School of Public Health Department ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Casserole Dishes
This is a list of notable casserole dishes. A casserole, probably from the archaic French word ''casse'' meaning a small saucepan, is a large, deep dish used both in the oven and as a serving vessel. The word is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan. Casserole dishes * * * * – a popular way of cooking salted cod (bacalhau) in Portugal * * * * – named after the place of its invention, the Divan Parisiennne Restaurant in the New York Chatham Hotel * * * - Rice baked with béchamel sauce. It is a Japanese Western dish similar to gratin. * * * * * * * ** ** (''potatoes gratiné'') * * – typically contains a starch, a meat or other protein, and a canned or frozen vegetable, mixed with canned soup * – a Finnish food traditionally eaten at Christmas * * * * * * * * – made from groats and farmer cheese * * * * * * * * * * * * * * – somet ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mayonnaise
Mayonnaise (; ), colloquially referred to as "mayo" , is a thick, cold, and creamy sauce or dressing commonly used on sandwiches, hamburgers, composed salads, and French fries. It also forms the base for various other sauces, such as tartar sauce, fry sauce, remoulade, salsa golf, and rouille. Mayonnaise is an emulsion of oil, egg yolk, and an acid, either vinegar or lemon juice; there are many variants using additional flavorings. The color varies from near-white to pale yellow, and its texture from a light cream to a thick gel. Commercial eggless imitations are made for those who avoid chicken eggs because of egg allergies, to limit dietary cholesterol, or because they are vegans. History ''Mayonnaise'' is a French cuisine appellation that seems to have appeared for the first time in 1806. The hypotheses invoked over time as to the origin(s) of mayonnaise have been numerous and contradictory. Most hypotheses do however agree on the geographical origin of the sauce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mornay Sauce
A Mornay sauce is a béchamel sauce with shredded or grated cheese added. Some variations use different combinations of Gruyère, Emmental cheese, white cheddar or even Parmesan cheese. A Mornay sauce made with cheddar is commonly used to make macaroni and cheese. Etymology The name origin of Mornay sauce is debated. It may be named after Philippe, duc de Mornay (1549–1623), Governor of Saumur and seigneur du Plessis-Marly, writer and diplomat, but a cheese sauce during this time would have to have been based on a velouté sauce because béchamel had not yet been developed. ''Sauce Mornay'' does not appear in '' Le cuisinier Royal'', 10th edition, 1820, perhaps because ''sauce Mornay'' is not older than the seminal Parisian restaurant Le Grand Véfour, where ''sauce Mornay'' was introduced. In the ''Tout-Paris'' of Charles X, the Mornay name was represented by two stylish men, the marquis de Mornay and his brother, styled comte Charles. They figure in Lady Blessington's me ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soubise , a Parisian mansion that hosts the Museum of French History and a part of the French National Archives
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Soubise can refer to: * Soubise, a salpicon of cooked and pureed rice and onions; used primarily "au gratin". (steaks, tournedos) * Soubise sauce, based on Béchamel sauce, with the addition of a ''soubise'' of onion and rice purée * Soubise, Charente-Maritime, a commune of the Charente-Maritime ''département'', in France * Benjamin, Duke of Soubise (? 1580-1642), Huguenot leader * Charles, Prince of Soubise (1715–1787), peer and Marshal of France * Julius Soubise (1754–1798), freed Afro-Caribbean slave and noted British fop * Prince of Soubise * Princess of Soubise * Hôtel de Soubise The Hôtel de Soubise () is a city mansion '' entre cour et jardin'' (), located at 60 rue des Francs-Bourgeois, in the 3rd arrondissement of Paris. History The Hôtel de Soubise was built for the Prince and Princess de Soubise on the sit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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). It is similar to stewing, but braising is done with less liquid and usually used for larger cuts of meat. Braising of meat is often referred to as pot roasting, though some authors make a distinction between the two methods, based on whether additional liquid is added. Osso buco and coq au vin are well known braised meat dishes, and the technique can also be used to prepare fish, tempeh, tofu or fruits and vegetables. Method Braising relies on heat, time, and moisture to break down the tough connective tissue (collagen) that binds together the muscle fibers in meat, making it an ideal way to cook tougher, more affordable cuts. Many classic braised dishes (e.g., coq au vin) are highly evolved methods of cooking tough and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Urbain Dubois
__NOTOC__ 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 Russian cuisine. He is credited with introducing ''service à la russe'' to Western European dining, and the term chef. Career Dubois, the son of a master weaver, was born in Trets in the Bouches-du-Rhône Department of France. He trained as a chef by working in the kitchen of his uncle's hotel. His uncle, Jean Dubois, had served as a chef for General Bertrand. In 1840, Urbain Dubois moved to Paris but then in around 1845 he left the capital to travel and work as a chef in several countries in central Europe before becoming chef to Prince Alexey Orlov, an ambassador for Nicholas I of Russia. He is credited with introducing the now conventional ''service à la russe'' (in which dishes are served sequentially, instead of all at once) to Weste ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
