|Veal roast||1 Pound (Center Cut)|
|Greens||1 Bunch (100 gm)|
|Garlic||1 Clove (5 gm)|
|Canned chicken broth||4 Cup (64 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Parsley||1 Bunch (100 gm)|
|Tuna canned in water||7 Ounce (1 Can)|
|Wheat germ oil||2 Tablespoon|
|Whipping cream||6 Tablespoon|
|Freshly ground white pepper||1 Pinch|
Wash the meat.
Clean and coarsely cut the soup greens.
Peel the garlic clove.
Bring prepared ingredients to a boil in the chicken broth with the bay leaf and salt.
Lower the heat and simmer for 1 1/2 hours.
Add the white wine and the washed parsley.
Refrigerate the meat in the broth about 6 hours.
For the sauce puree the egg yolk with the anchovies, tuna fish and 2 tablespoons of capers.
Slowly stir in the oil.
Add 5 tablespoons of the broth from the soup, the partially whipped cream, and the juice of 1/2 lemon.
Season with the pepper.
Thinly slice the veal and arrange on individual plates.
Pour on the sauce, and garnish with circles of lemon and the remaining capers.
Serving size: Complete recipe
Calories 2117 Calories from Fat 1058
% Daily Value*
Total Fat 118 g181.7%
Saturated Fat 47.6 g238.2%
Trans Fat 0 g
Cholesterol 757.7 mg252.6%
Sodium 5775.9 mg240.7%
Total Carbohydrates 46 g15.4%
Dietary Fiber 10.3 g41.1%
Sugars 10.2 g
Protein 170 g340.8%
Vitamin A 303.2% Vitamin C 352.4%
Calcium 78.4% Iron 88.4%
*Based on a 2000 Calorie diet