|Boneless solid veal||4 Pound, cut from the leg, tied with string (1 Piece)|
|Tuna fish in oil||7 Ounce (1 Can)|
|Anchovy fillets||3⁄4 Can (7.5 oz) (Or 1 Small)|
|Dry white wine||2 Cup (32 tbs)|
|Sour pickle||1⁄2 , coarsely chopped|
|Garlic||2 Clove (10 gm)|
|Lemon juice||1 Tablespoon|
|Cooked rice||1⁄2 Cup (8 tbs)|
|Hard boiled egg yolks||2|
|Finely chopped parsley||1 Tablespoon|
1. Place the veal in a large, heavy saucepan with water barely to cover.
2. Drain and flake the tuna. Drain the anchovy fillets and chop coarsely. Add both to the saucepan. Add the wine and the pickle. Coarsely chop the carrots, onion, celery and garlic and tie in a piece of cheesecloth with the peppercorns and the parsley. Add to the pan, and bring the liquid to a boil. Lower heat to simmer and cook for 1 1/2 hours. Remove from the heat and cool the veal in the stock. Remove the veal, cut off the strings, and set aside. Remove the cheesecloth bag and discard.
3. Place the saucepan of stock over high heat and reduce the liquid by boiling rapidly to about 2 cups of strong stock. Strain the stock through several layers of cheesecloth into a mixing bowl and allow to cool. Chill until set as a jelly.
4. Stir sufficient mayonnaise into the jellied stock to make a heavy masking sauce. Season to taste with lemon juice.
5. Cut the veal into 1/4-inch-thick slices. Make a mound of your favorite cooked rice on a large serving platter and cover the rice with the sliced veal. Pour the sauce over the veal slices. Scatter the capers on top.
6. Press the egg yolks through a fine sieve. Sprinkle a border of finely chopped parsley around the edge of the dish, and inside of that a border of sieved egg yolk.