Cold Veal with Tuna Fish Sauce (Vitello Tonnato) Recipe
Cold Veal with Tuna Fish Sauce (Vitello Tonnato) 3 lb Boned leg or loin of veal 3 Anchovy fillets (halved) 3 Garlic cloves (halved) 7 oz Canned tuna fish (oil reserved) 1 Medium onion (sliced) 2...
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Cooking tools:
- Dutch oven
- Carving knife
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Serving platter
- Oven
- Stove
- Mixing bowl
- Wooden spoon
- Whisk
- Measuring cup
- Aluminum foil
- Wax paper
- Refrigerator
Ingredients
- 3 lb Boned leg or loin of veal
- 3 Anchovy fillets (halved)
- 3 Garlic cloves (halved)
- 7 oz Canned tuna fish (oil reserved)
- 1 Medium onion (sliced)
- 2 Carrots (sliced)
- 10 floz Veal or chicken stock
- 6 floz Dry white wine
- 3 Tbs White wine vinegar
- 2 Bay leaves
- 1 tsp Dried basil
- 1 Tbs Chopped parsley
- Salt
- pepper
- 4 floz Mayonnaise
- 2 Hard-boiled egg yolks (strained)
- 3 Tbs Double (heavy cream, stiffly beaten)
- 2 tsp Capers
- 6 Green or black olives (halved and stoned (pitted))
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