Cold Sliced Veal With A Tuna Vinaigrette
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 6 | Servings | |||
INGREDIENTS
| 3 | qt | Cold water, 3 to 4 |
| 2 | Carrots, chopped | |
| 1 | Onion, chopped | |
| 2 | Celery stalks, chopped | |
| 3 | Bay leaves | |
| 1 | T | Dry thyme |
| 1 | T | Rosemary |
| Parsley sprigs | ||
| 1 | t | Salt |
| 1 | t | Ground pepper |
| 3 | lb | Veal roast, preferably |
| shoulder breast or top | ||
| round uniformly tied | ||
| 1/2 | c | Mayonnaise |
| 3 | T | Dijon mustard |
| 1/3 | Lemon juice | |
| 2 | oz | Anchovy fillets, 1 jar |
| 4 | T | Drained capers |
| 1 | Jar imported, olive oil | |
| packed tuna 7 oz | ||
| 6 | Stems fresh parsley | |
| 1 | t | Salt |
| 1 | t | Pepper |
| 2/3 | c | Extra virgin olive oil |
INSTRUCTIONS
Put enough water into a pot large enough to hold the veal on the stove and bring the water to a boil. Add the carrots, onions, celery, bay, thyme, rosemary, parsley, salt and pepper to the boiling water and continue to boil for 15 minutes. Add the veal roast to the bouillon, return to the boil and reduce to a simmer. Cook the veal for 2 hours or until tender. Turn off the heat and allow the veal to cool in the bouillon in which it was cooked. When cool, transfer the liquid and veal to a clean container and refrigerate the veal, covered with the bouillon, overnight. Put the mayonnaise, mustard, lemon juice, anchovies, capers, tuna, parsley, salt and pepper in the bowl of a food processor and process for 1 to 2 minutes until smooth. Slowly drizzle in the oil, while the processor is running, until the tuna vinaigrette is emulsified. Remove the veal from the refrigerator, drain the liquid, and slice the veal into very thin slices. Lay the sliced veal out on a platter, spoon on a thin layer of tuna sauce, and cover with another layer of veal. Continue with the layering of veal and tuna sauce until all the veal has been used and the final layer is a topping of veal. Refrigerate for several hours and serve with a green bean salad and a tomato basil salad. Yield: 6 to 8 portions c. Michael Lomonaco MICHAEL'S PLACE SHOW #ML1B13 Recipe by: Michael Lomonaco Posted to MC-Recipe Digest V1 #808 by Holly Butman <butma001@acpub.duke.edu> on Sep 26, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 625
Calories From Fat: 346
Total Fat: 38.6g
Cholesterol: 161.1mg
Sodium: 1825.4mg
Potassium: 323.8mg
Carbohydrates: 15.1g
Fiber: 2.3g
Sugar: 4.2g
Protein: 55.4g