| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Seafood, Vegetables | French | Casserole-m, Oven-md, Veal-md | 8 | Servings |
INGREDIENTS
| 2 1/2 | lb | Piece of boneless veal top |
| round tied | ||
| 1/2 | c | Dry white wine |
| 1 | Onion, finely chopped | |
| 1 | Carrot, finely chopped | |
| 1 | Stalk celery, finely chopped | |
| bouquet garni- | ||
| 1 | Peeled clove garlic | |
| 4 | Sprigs parsley | |
| 1 | Bay leaf | |
| 1 | t | Dried rosemary or thyme |
| tied in cheesecloth | ||
| 6 1/2 | oz | Tuna fish, up to 7 packed |
| in oil | ||
| 2 | oz | Flat anchovy fillets, packed |
| in olive oil | ||
| 3 | T | Nonpareil capers, up to 4 |
| 1/2 | c | Vegetable oil |
| 1/2 | c | Extra virgin olive oil |
| 1 | t | Grated lemon zest |
| 3 | T | Fresh lemon juice, up to 4 |
| 1 | c | Mayonnaise |
| Salt and freshly ground | ||
| black pepper |
INSTRUCTIONS
Place the veal in a casserole large enough to accomodate it. Add the wine and enough water to cover the veal by 1/2 an inch. Remove veal and set aside. Add vegetables and bouquet garni to the water and bring the liquid to a boil. Return the meat to the simmering water, cover and cook gently for about 1 1/2 hours or until the veal is cooked through. Remove the veal from the heat and let it cool in its own liquid, remove it from the liquid and the veal is ready. (Boil the remaining liquid down by half and use as you would broth.) Remove strings and thinly slice. In a food processor puree until creamy the tuna fish, anchovies, capers, vegetable and olive oils. Add lemon zest and 3 tablespoons of the lemon juice (add more if you wish). Transfer the mixture to a mixing bowl and fold in the mayonnaise and season very well with salt and pepper. Spread bottom of a shallow nonmetal dish with a layer of tuna sauce. Arrange some veal slices, in a single layer, end to end, over the tuna sauce. Cover first layer of veal again with tuna sauce. Build up a second layer of veal and cover with sauce again. End with a generous layer of sauce, (making sure veal is entirely covered so that it does not dry out). Cover with plastic and refrigerate for 24 hours. Serve chilled with steamed haricot verts (French green beans) or asparagus along with wedges of ripe tomato, halved pitted black olives, snipped chives and chopped parsley. Yield: 8 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Busted by Gail Shermeyer <[email protected]> by TVFN Website on May 11, 1997 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6684 Posted to MC-Recipe Digest V1 #606 by [email protected] (Shermeyer-Gail) on May 12, 1997
A Message from our Provider:
“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”
Nutrition (calculated from recipe ingredients)
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Calories: 501
Calories From Fat: 299
Total Fat: 33.7g
Cholesterol: 127.9mg
Sodium: 434.5mg
Potassium: 667.2mg
Carbohydrates: 10.6g
Fiber: <1g
Sugar: 3.4g
Protein: 35.8g