Cold Sliced Veal With A Tuna Vinaigrette
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Cold Sliced Veal With A Tuna Vinaigrette
  Veal    Tuna  
Last updated 6/12/2012 1:17:21 AM. Recipe ID 47704. Report a problem with this recipe.
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      Title: Cold sliced veal with a tuna vinaigrette
 Categories: None
      Yield: 6 Servings
      3 qt Cold water; (3 to 4)
      2    Carrots; chopped
      1 lg Onion; chopped
      2    Celery stalks; chopped
      3    Bay leaves
      1 tb Dry thyme
      1 tb Rosemary
           Parsley sprigs
      1 ts Salt
      1 ts Ground pepper
      3 lb Veal roast; preferably
           -shoulder, breast, or top
           -round, uniformly tied
    1/2 c  Mayonnaise
      3 tb Dijon mustard
    1/3    Lemon juice
      2 oz Anchovy fillets (1 jar)
      4 tb Drained capers
      1    Jar imported; olive oil
           -packed tuna (7 oz)
      6    Stems fresh parsley
      1 ts Salt
      1 ts Pepper
    2/3 c  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.
  Yield: 6 to 8 portions

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Recipe ID 47704 (Apr 03, 2005)

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