Yield: 6 servings
|6 cups||Veal stock|
|1½ cup||Dry white wine|
|2 \N||Onions; quartered|
|1 large||Carrot; chopped|
|2 \N||Celery ribs; chopped|
|3 \N||Garlic cloves; chopped|
|1 \N||Thyme sprig|
|2 \N||Bay leaves|
|12 \N||Parsley sprigs|
|3 pounds||Boneless veal roast; preferably top round|
|1 can||Italian canned tuna packed in oil -; (7 oz)|
|4 \N||Anchovy fillets; drained|
|\N \N||Lemon juice|
|\N \N||Salt; to taste|
|\N \N||Freshly-ground black pepper; to taste|
|¼ cup||Heavy cream|
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 1½ 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@..."
Recipe by: David Rosengarten
Converted by MM_Buster v2.0l.