| Instructions: |
6 c Veal stock
1 1/2 c Dry white wine
2 Onions; quartered
1 lg Carrot; chopped
2 Celery ribs; chopped
3 Garlic cloves; chopped
1 Thyme sprig
2 Bay leaves
8 Peppercorns
12 Parsley sprigs
3 lb Boneless veal roast;
-preferably top round
1 cn Italian canned tuna packed
-in oil -; (7 oz)
4 Anchovy fillets; drained
2 tb Capers
Lemon juice
Salt; to taste
Freshly-ground black pepper;
-to taste
2 c Mayonnaise
1/4 c Heavy cream
In a large casserole combine stock, wine, onion, carrot, celery, garlic,
thyme, bay leaves, peppercorns and parsley. Add veal and slowly bring to a
boil over low heat. Reduce heat and simmer, partially covered, for about 1
1/2 hours or until very tender. Let veal cool in the stock, cover and chill
overnight.
In a food processor combine tuna with its oil, anchovies, capers and lemon
juice and process until it forms a puree; season to taste with salt and
pepper. Transfer to a small bowl and fold in mayonnaise. Add enough heavy
cream to form a sauce of coating consistency.
Remove veal from stock (reserve stock for another use). Cut veal into thin
slices and arrange them, overlapping slightly, on a serving platter. Coat
veal with sauce and serve any remaining sauce alongside.
This recipe yields 6 to 8 servings.
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