Cold Veal In Tuna Fish Sauce
|Veal roast boned||3 Pound, firmly tied (1 Whole From Top Round / Shoulder)|
|Carrot||1 , chopped|
|Celery stalk||1 , chopped|
|Onion||1 , sliced|
|Canned tuna fish in olive oil||7 Ounce (1 Can)|
|Flat anchovy fillets||4|
|Dry white wine||2 Cup (32 tbs)|
|Chopped parsley||1 Tablespoon|
|Lemon||1 , juiced|
|Olive oil||3⁄4 Cup (12 tbs)|
|Mayonnaise||2 Cup (32 tbs)|
Trim fat from veal.
Fill a large saucepan two-thirds full with water.
Bring water to a boil.
Add veal, carrot, celery, onion and wine.
Cover pan and reduce heat.
Simmer 2 to 2-1/2 hours or until meat is tender.
Place meat and broth in a large bowl.
Cover and refrigerate 3 to 4 hours.
Prepare Tuna Fish Sauce.
Cut cold veal into thin slices.
Smear bottom of a large platter with Tuna Fish Sauce.
Arrange veal slices, slightly overlapping, on top of sauce.
Cover veal with remaining sauce.
Cover platter and refrigerate overnight.
When ready to serve, garnish with lemon slices, capers and parsley.
Tuna Fish Sauce: Put tuna fish, anchovies, capers, lemon juice and oil in a blender or food processor.
Process to a fine paste.
If sauce is too thick, add a few tablespoons veal broth.
Combine tuna fish mixture and mayonnaise in a small bowl; mix well.
Refrigerate until ready to use.