|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.