Vitello Tonnato – (veal In Tuna Sauce)

Perhaps his total number of devoted followers at the end of His earthly ministry numbered little more than the five hundred brethren to whom Jesus appeared after the resurrection (I Cor. 15:6), and only about 120 tarried in Jerusalem to receive the baptism of the Holy Spirit (Acts 1:15). Though this number is not small considering that His active ministry extended only over a period of three years, yet if at this point one were to measure the effectiveness of his evangelism by the number of his converts, Jesus doubtless would not be considered among the most productive mass evangelists of the church.

Robert Coleman

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		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		Italian canned tuna packed
		in oil – 7 oz
4		Anchovy fillets, drained
2	T	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.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 917 Calories From Fat: 574 Total Fat: 64.5g Cholesterol: 172.3mg Sodium: 972.3mg Potassium: 192.8mg Carbohydrates: 29.8g Fiber: 1.4g Sugar: 8.2g Protein: 47g