Recipe - Cold Sliced Veal With A Tuna Vinaigrette

3 qt Cold water; (3 to 4)
2 Carrots; chopped
1 lg Onion; chopped
2 Celery stalks; chopped
3 Bay leaves
1 tablespoon Dry thyme
1 tablespoon Rosemary
Parsley sprigs
1 teaspoon Salt
1 teaspoon Ground pepper
3 pound Veal roast; preferably
shoulder, breast, or top
round, uniformly tied
One half cup Mayonnaise
3 tablespoon Dijon mustard
1/3 Lemon juice
2 ounce Anchovy fillets (1 jar)
4 tablespoon Drained capers
1 Jar imported; olive oil
packed tuna (7 oz)
6 Stems fresh parsley
1 teaspoon Salt
1 teaspoon Pepper
2/3 cup Extra virgin olive oil

Put enough water into a pot large enough to hold the veal on the stove and
bring the water to a boil. Add the carrots, onions, celery, bay, thyme,
rosemary, parsley, salt and pepper to the boiling water and continue to
boil for 15 minutes.

Add the veal roast to the bouillon, return to the boil and reduce to a
simmer. Cook the veal for 2 hours or until tender. Turn off the heat and
allow the veal to cool in the bouillon in which it was cooked.

When cool, transfer the liquid and veal to a clean container and
refrigerate the veal, covered with the bouillon, overnight.

Put the mayonnaise, mustard, lemon juice, anchovies, capers, tuna, parsley,
salt and pepper in the bowl of a food processor and process for 1 to 2
minutes until smooth. Slowly drizzle in the oil, while the processor is
running, until the tuna vinaigrette is emulsified.

Remove the veal from the refrigerator, drain the liquid, and slice the veal
into very thin slices. Lay the cut or sliced up veal out on a platter, spoon on a
thin layer of tuna sauce, and cover with another layer of veal. Continue
with the layering of veal and tuna sauce until all the veal has been used
and the final layer is a topping of veal. Refrigerate for several hours and
serve with a green bean salad and a tomato basil salad.

Yield: 6 to 8 portions

c. Michael Lomonaco MICHAEL'S PLACE SHOW #ML1B13

Recipe by: Michael Lomonaco

Posted to MCRecipe Digest V1 #808 by Holly Butman
butma001@acpub.duke.edu on Sep 26, 1997