Palace Treat:
Mayonnaise Stew

INTRODUCTION

Are you familiar with the once-famous palatial speciality called "Veau Orloff"?  Did you know that anyone can quickly and easily prepare a highly similar sumptuous delectable in their own home?  Basically, any roast or stew (or, as a healthier selection, any vegetarian schnitzel or sauté) can be effortlessly transformed into a luxurious delight.  Hooray on a home-made culinary masterpiece that even the supposed original creator Urbain François Dubois - the genial private chef of the 19th-century Russian Prince Orloff (Orlov) - would not be ashamed of:

BASIC  INGREDIENTS

this calculation for 10 persons shall be converted according to the number of diners

protein-rich meal  ●  1.5 to 2 kg (3.3 to 4.4 lb)  -  any pre-cooked proteinaceous edibles in quantities from ½ to 1 kg / 1.1 to 2.2 lb (meat, tofu, hard-boiled eggs, etc∙), possibly in combination with solid vegetables (mushrooms, root or tuber veggies, etc∙), with or without juices - any mixture according to person-specific preference up to a total weight of 1.5 to 2 kg / volume 1500 to 2000 ml (3.3 - 4.4 lb / 50 - 68 fl oz / 6 - 9 cups)

mayonnaise  ●  500 g (1.1 lb / 2 cups)  -  or tartar sauce

onion  ●  700 g (1.5 lb / 25 oz / 4 cups chopped)  -  ~10 pcs the size of an egg or a petite lemon, or ~3 fist-sized

hard cheese  ●  300 g (0.7 lb / 10 oz / 2 cups grated)  -  meltable brick-type Eidam, Emmental, or so

OPTIONAL  EXTRAS

seasonings  -  various herbs, spices and condiments of composition and dosage matching your subjective taste and state of health; they are not necessary at all, as the viand itself has its inherent distinctive flavour (incredibly harmonious if the jus contains the bay laurel leaf - Laurus nobilis)

Which version do I want?