|Veal||3 1⁄2 Pound (Cut From The Leg)|
|Olive oil||1 Tablespoon|
|Canned tuna fish||14 Ounce (2 Cans, 7 Ounces Each)|
|Dry white wine||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm)|
|Uncooked rice||1 1⁄2 Cup (24 tbs)|
|Green onions||6 , sliced|
|Red onion||1 , chopped|
|Green pepper||1⁄2 , chopped|
|Ripe olives||12 , chopped|
|Green olives||12 , chopped|
|Minced parsley||1⁄4 Cup (4 tbs)|
|Tarragon vinegar||1 Tablespoon (Adjust Quantity As Needed)|
|Ground thyme||To Taste|
Simmer veal, 4 celery stalks, 1/2 cup olive oil, 1 carrot, next 5 ingredients, and seasonings for about 3 hours.
When tender, cool in pot.
Puree ingredients except meat in an electric blender or force through a food mill.
Beat egg yolks and stir in 1/2 cup oil, a few drops at a time.
When thickened, beat in pureed mixture.
Cook, and cool rice.
Add 2 chopped carrots, 1 cup diced celery, green and red onion, green pepper, olives, parsley, remaining oil, and vinegar, salt, and pepper to taste.
Add a little puree.
Serve veal sliced very thin with the puree as a sauce and with the rice salad.
Garnish with artichokes and pimientos, if desired.
Makes 8 servings.