escalope de veau orloff
Noun: A classic French dish consisting of a thin slice of veal (an escalope) that is lightly sautéed, then topped with a Soubise sauce (a creamy onion sauce) and liver paste, sprinkled with grated Parmesan cheese, and finally baked for a short time. It is a rich and elaborate preparation.
The term is used specifically to name this particular gourmet dish. It is a proper noun for a recipe. * The chef's signature dish was a perfectly executed escalope de veau Orloff. * For the special dinner, they prepared escalope de veau Orloff with seasonal vegetables.
- The dish is named after a Russian prince, Count Alexei Grigoryevich Orlov, and is an example of French (high cooking) with Russian influences.
- It is typically served as a main course for formal dinners or in fine-dining establishments.
- Escalope (noun): A thin, boneless slice of meat, often veal, poultry, or pork, typically sautéed or fried.
- Veal (noun): The meat from a young calf.
- Soubise (noun): A French sauce made from puréed onions and béchamel sauce or rice.
- Parmesan (noun): A hard, granular Italian cheese often used grated.
There are no direct synonyms for this specific dish name. It can be described generally as a baked veal dish with onion sauce and cheese or a veal cutlet Orloff.
- Veal Orloff: A common shortened or alternative name for the same dish.
None. This is a specific culinary term, not an idiom.
- lightly sauteed veal cutlets spread with a Soubise sauce and liver paste then sprinkled with grated Parmesan and baked briefly