Cold Sliced Veal With A Tuna Vinaigrette Recipe - Cooking Index
Cold Sliced Veal With A Tuna Vinaigrette Recipe - Cooking Index
| 3 | Cold water - (to 4 qts) | |
| 2 | Carrots - chopped | |
| 1 | Onion - chopped (large) | |
| 2 | Celery stalks - chopped | |
| 3 | Bay leaves | |
| 1 tablespoon | 15ml | Dry thyme |
| 1 tablespoon | 15ml | Rosemary |
| Parsley sprigs | ||
| 1 teaspoon | 5ml | Salt |
| 1 teaspoon | 5ml | Freshly-ground black pepper |
| 3 lbs | 1362g / 48oz | Veal roast, preferably shoulder, breast, |
| Or top round, - uniformly tied | ||
| 1/2 cup | 118ml | Mayonnaise |
| 3 tablespoons | 45ml | Dijon mustard |
| 1/3 cup | 78ml | Lemon juice |
| 1 | Anchovy fillets - (2 oz) | |
| 4 tablespoons | 60ml | Drained capers |
| 1 | Imported, olive oil-packed tuna - (7 oz) | |
| 6 | Fresh parsley sprigs | |
| 1 teaspoon | 5ml | Salt |
| 1 teaspoon | 5ml | Freshly-ground black pepper |
| 2/3 cup | 157ml | 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 sliced 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.
This recipe yields 6 to 8 portions.
Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1B13 broadcast 01-02-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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