2 lbs veal tenderloin
8 cups white wine
1 celery stalk
1 small onion
7 oz canned tuna in oil
6 anchovy fillets
2 hard-boiled egg yolks
2 lemons - 1 squeezed, 1 thinly sliced
1/2 cup extra virgin olive oil
2 tbsp capers
1 tbsp white vinegar
Let the meat marinate in the wine, celery, carrot, chopped
onion and cloves for one day.
Remove the meat from the
marinade, wrap and tie tightly in a cheesecloth and place in an
oval pan just large enough to hold it together.
Put back in the
marinade and cook slowly for about one hour.
heat and let the meat cool in its cooking liquid.
filter the cooking liquid.
Blend the liquid in a food processor with
the tuna, anchovies, 1 tablespoon of the capers and egg yolks.
Dilute the sauce with lemon juice and vinegar, and whisk in the
oil in a steady fashion until a velvety sauce is achieved.
the veal and select an appropriate a serving platter.
few tablespoons of the sauce on the platter.
Add the veal a
layer at a time, with sauce covering each layer.
over and decorate the rim of the platter with the sliced lemon.