| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Seafood, Vegetables |
French |
Veal-md, Casserole-m, Oven-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 |
ts |
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 |
tb |
Nonpareil capers, (up to 4) |
| 1/2 |
c |
Vegetable oil |
| 1/2 |
c |
Extra virgin olive oil |
| 1 |
ts |
Grated lemon zest |
| 3 |
tb |
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 <4paws@netrax.net> by TVFN Website on May 11,
1997
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6684 Posted to MC-Recipe Digest
V1 #606 by 4paws@netrax.net (Shermeyer-Gail) on May 12, 1997
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