Ingredients Jump to Instructions ↓

  1. 2 lb lean veal , such as topside

  2. 1 carrot , sliced

  3. 1 onion , sliced

  4. 3 or 4 cloves

  5. 2 bay leaves salt and freshly ground pepper

  6. 3 cups dry white wine For Sauce:

  7. 2 egg yolks

  8. 6 oz tuna packed in olive oil, drained, with oil reserved Juice of

  9. 1 lemon

  10. 2 tablespoons dry white wine

  11. 1 to 2 tablespoons white wine vinegar

  12. 1 tablespoon capers , drained and minced

Instructions Jump to Ingredients ↑

  1. Put the veal in a bowl along with the carrot, onion, cloves, bay leaves and salt and pepper. Pour on wine to cover. Cover and set aside to infuse overnight. Next morning, wrap the meat in a white napkin, lay it in a casserole or saucepan and pour on the marinade. Place over moderate heat and cook for about 40 minutes, or until the meat is soft and tender. Remove the napkin (which serves to keep it in shape) and set the meat aside to cool. Meanwhile, prepare a good quantity of mayonnaise by beating the egg yolks with the olive oil and the lemon juice. Push the tuna through a strainer or process it in a food processor until very fine, and fold it gently into the mayonnaise. Dilute the sauce with the white wine and vinegar; stir in the capers. Slice the veal, arrange it on a serving dish and coat it with the sauce. Refrigerate until serving time.


Send feedback