Pork or beef baked under a layer of potatoes and onions with béchamel sauce and cheese. Worldwide, this dish is known as “Orlov-style” meat or pork named in honor of Russian Count Alexei Orlov who was the Russian Ambassador to France in the 19th century. That's why in Russia it's called мясо по-французски (‘myaso po-Franzuzki’) or ‘French-style meat’. Ah, and instead of original Mornay sauce Russians used mayo. If using any of Russia Beyond's content, partly or in full, always provide an active hyperlink to the original material.