"Meat kingly" is very widely known and is popular among hostesses. Most often it is called "French-style meat", but there are also other names. Recipes can also differ a little. This dish is very loved as quickly and just prepares and also has amazing taste.
Origin of a dish
The modern way of preparation "meat kingly" strongly differs from a method from which it came. For the first time this dish was prepared in Paris especially for the count Orlov and was called "Veal po-Orlovski". It was casserole which was made from the following ingredients: the meat of veal, potatoes, onions, mushrooms, cheese seasoned with sauce béchamel.
The modern recipe underwent changes: sometimes don't put mushrooms; instead of veal cook pork or beef, and some even forcemeat; instead of sauce, béchamel is used by cream or mayonnaise. Besides, there were various modifications of how it is possible to prepare this dish in which layers are interchanged the position, the way of cutting of ingredients (meat, onions differs with slices or pieces with ringlets or small chopped).
Moves "meat kingly" in accurately cut portions, at the same time is very important that layers were integral. "Meat kingly" has also other names: "meat in a captain's way", "diplomat", "meat home-style". France cooks a similar dish - Bekeoff which differs in an additional layer from whole pears.
Recipe
At first it is necessary to cut meat pieces and to beat off them a little. In a greased baking tray for roasting to spread out the received meat pieces, to salt (a little as mayonnaise already contains salt), to pepper, strew with seasonings. The second layer to put the onions cut with ringlets and to grease all this with mayonnaise. The third layer – potatoes cut with plates. From above it needs to be salted and seasoned with spices a little. Further again once again to grease with mayonnaise and to strew from above with a cheese, grated on a grater. The final stage is to bake in an oven within an hour at a temperature of 150 degrees. Councils to the recipe: many hostesses add mushrooms if they fresh, it is necessary to cut them, to allow a few them to lie down that they gave juice; it is possible to use various grades of meat: chicken, beef, pork; the used cheese has to melt well (for example, it is possible to take Gauda, "Dutch"), but you shouldn't use ready processed cheese. The main advantages "meat kingly" are: simply and quickly to prepare a dish, all ingredients are available and are available almost in each house and as a result the excellent result even turns out at small culinary abilities. Thus, from simple products such amazing, really royal taste turns out. For it, most likely, it is also called "meat kingly".