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Vitello Tonnato
Yield: 6 Servings

3 1/2 lb Boneless veal roast, securely tied
3 flat anchovy fillets, cut into 1-inch lengths
2 garlic cloves, cut into thin slivers
1 1/2 pt chicken stock
3/4 pt dry white wine
3/4 pt water
2 onions, quartered
2 carrots, cut up
3 sticks of celery, cut up
2 bay leaves
6 parsley sprigs
10 whole peppercorns

1/4 pt olive oil
1 egg yolk
1 can tunny-fish (3 oz), packed in olive oil
4 flat anchovy fillets, soaked in water for 10 minutes, cut into small pieces
1 1/2 tb lemon juice
3 tb double cream
6 tb cooled, strained veal-braising stock
1 1/2 tb capers, thoroughly washed and drained
salt
white pepper

2 tb finely chopped parsley
2 lemons, sliced
1 1/2 tb capers
12 black olives

Make deep incisions along the length of the veal with a small sharp
knife and insert a 1-inch piece of anchovy and a sliver of garlic
in each one. Blanch the veal in a large saucepan by covering it
with cold water and boiling it over a high heat for 1 minute. Pour
off the water and quickly rinse the meat of its scum in cold water.
Place the veal in a heavy saucepan just large enough to hold it
comfortably. Add the chicken stock, wine, water, onions, carrots,
celery, bay leaves, parsley and peppercorns. If the liquid does
not quite cover the meat completely, add more chicken stock or
water. Bring to the boil, reduce the heat and simmer the veal
slowly, partially covered, for about 1 hour and 40 minutes, until
the veal is tender when pierced with the tip of a sharp knife.
Remove the pan from the heat and let the veal cook in the stock.
Ladle out about 6 tablespoons of the stock, strain it through a
fine sieve, and put it aside in a cup or bowl to cool.

Meanwhile prepare the tunny-fish mayonnaise. If you have a blender,
all you need to do is to put all the oil, the egg yolk, tunny fish,
4 anchovy fillets and lemon juice in the jar of the blender and
whirl the ingredients at high speed for no more than about 10
seconds, until the mixture is a pure. Transfer it to a small mixing
bowl and stir in the cream gradually. Add the cooled, strained
braising stock from the veal, 2 tablespoons at a time until the
sauce is thinned to the consistency of a thick cream. You probably
will need about 3 tablespoons of the braising stock in all. Stir
in the capers. Taste the sauce for seasoning.

When the veal is cool, transfer it to a carving board. Strain the
braising stock and refrigerate for use in soups or sauces. Trim
the veal of any fat or gristle and cut the meat into thin, even
slices. Spread a thin film of tunny-fish sauce in the bottom of
a plate or baking dish and arrange the veal in the sauce, laying
the slices side by side. Pour the rest of the sauce over the veal,
smoothing it with a spatula to mask each slice. Cover the dish with
a sheet of plastic and refrigerate the Vitello Tonnato for at least
2 to 3 hours - or overnight or longer, if possible.

About 1 hour before serving, remove the veal from the refrigerator
and allow it to reach room temperature. Arrange the slices so that
they overlap as neatly as possible in a circle on a large serving
dish. Spoon all the sauce over them. Sprinkle the veal and sauce
with the chopped parsley, and garnish the dish with lemon slices,
capers and black olives. Other possibilities for garnishing the
vitello tonnato are sliced spring onions, tomatoes or hard-boiled
egg quarters.

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