Name: Vitello Tonnato - (Veal in Tuna Sauce)
Ingredients: 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

Forgiveness transcends finite human reason. The mere thought that one’s entire sin account can be utterly eradicated is staggering. Yet it is quite clear that the forgiveness of sins strikes at the very core of human need and experience. It speaks of guilt gone, remorse removed, depression disappearing and emptiness of life eradicated. What power there is in forgiveness! And it all comes abundantly from the gracious hand of God.

Lewis Drummond

CATEGORY	CUISINE	TAG	YIELD
Dairy	Italian	Taste5	6	servings

INGREDIENTS

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

INSTRUCTIONS

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.
Source: "TASTE with David Rosengarten - (Show # TS-4723) - from the TV FOOD
NETWORK" S(Formatted for MC5): "07-02-1999 by Joe Comiskey -
joecomiskey@netzero.net"
Recipe by: David Rosengarten
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Jesus holds the secret of answered prayer”