Initially, according to culinary historians, no mayonnaise, meat and vegetables was not filled in, and used a wonderful Bechamel sauce. But it was during the reign of Catherine and count Orlov. "Veal in Orel" included, in addition to the usual ingredients, even the mushrooms. In later times the Russian traditional cuisine has substantially simplified, mushrooms insensitive left on veal reasoning few, and for meat in French took everything on his way. Often tucked if not a chicken, so at best pork, and the most democratic option intended forcemeat, in which the quality of the original product visible is not important. Bechamel – and all luxury, the sauce was replaced by mayonnaise, sour cream or mixture of both. Modern times have gradually, step by step to return the dish to the roots. The deepest position was the mayonnaise to give it up somehow hardest of all. Did not bother and I – mayonnaise because the mayonnaise. Two differences from the most common recipes are still there: first, the casserole I have a two story, second is the cream cheese crust liberally impregnated with garlic. Thus, the French meat becomes obvious Jewish accent.