| 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
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