|Veal leg||4 Pound|
|White wine||1 Cup (16 tbs)|
|Fresh dill sprigs/1 teaspoon dill weed||2|
|Canned salmon||14 Ounce (2 Cans, 7 Ounces Each)|
|Cooking oil||1⁄2 Cup (8 tbs)|
Have the butcher bone, roll, and tie veal.
Place meat in a deep casserole or baking dish with a tight cover and add white wine, parsley, dill, salmon, salt, and pepper.
Cover tightly and bake in preheated moderate oven (350°F.) for 2 1/2 to 3 hours, or until the meat is tender.
Let it cool in the juices and then remove it to the refrigerator to chill.
Put the salmon and juices through a food mill or fine sieve, or puree them in an electric blender.
Beat egg yolks until light and lemon-colored and gradually add oil.
Slowly beat in the pureed salmon mixture.
Taste for seasoning and add more chopped parsley or dill if necessary.
You can do this whole process in an electric blender if you have one.
When ready to serve, cut the veal into thin slices and arrange them on a platter.
Pour the sauce over and serve with a rice salad.
Makes 6 to 8 servings.