Olivier Poels 5:40 p.m., January 19, 2022

He has the name of a "bad guy" in a Tintin album. In the 19th century, Alexei Fiodorovich Orlov was an army general, ambassador and chairman of the Russian council of ministers. Like many, he is very fond of French cuisine and enlists the services of a top chef, a certain Urbain Dubois. It was the latter who invented the recipe for veal Orloff, a clever mix of braised veal, mornay, sobise and mushroom duxelle.

Urbain Dubois is a chef from the South of France (Aix-en-Provence).

After going to Paris, he entered the service of Count Orlov, later raised to the dignity of prince.

Dubois, for his part, then put himself at the service of Kaiser Guillaume 1er, in Germany

Today, you can find roast veal in butchers with cheese around or inside, which have nothing to do with the real recipe of Veal orloff.

The recipe for real Orloff veal


- 1 fine roast veal (or a saddle)

- 500 g sliced ​​onion

- 200 g Comté

- ½ liter béchamel

- 70 g butter

- ½ liter veal stock

- 25 cl white wine

- 200 g button mushrooms, finely sliced

- salt / pepper / sugar

1. Braise the veal in a casserole dish with the stock and the white wine

2. Sweat the onions with a little butter and cook them over low heat with a pinch of sugar

3. Add 3 good spoons of béchamel, a little cream and butter and mix everything well

4. Make a mornay by mixing bechamel and Comté

5. Fry the mushrooms in butter and let the water evaporate, salt and pepper

6. Cut the roast into slices every two centimeters

7. Stuff with sobise and mushroom duxelle, cover with mornay and brown