VEAL WITH TUNA SAUCE

Preparation Method :

• Sauce: Put the egg yolks in a bowl and beat with a wooden spoon until thoroughly blended. Beat in the olive oil, drop by drop Very Vigorously.
• When the mayonnaise begins to thicken, add a few drops of lemon juice to dilute the mixture.
• Beat it again by adding the oil in the same way by adding a few drops of lemon juice each time the mayonnaise becomes very thick.
• Continue in the same way until half the oil has been absorbed and the mayonnaise is very thick and pale.
• Still beating constantly, add the remaining oil ,lemon juice in a steady trickle , scraping down the sides of the bowl occasionally. Season it with salt and pepper.
• Put the veal in a large saucepan. Pour in the wine then add carrot, onion, celery, cloves and bay leaves to it.
• Season with salt and pepper. Add some chicken stock if necessary, just to cover the meat.
• Cover the pan, bring it to boil, lower the heat and simmer until the veal is cooked right through when tested with a fine skewer or for about 1 ½ hours .
• Remove the pan from the heat and leave until the veal is just cool enough to handle.
• Untie the veal and replace in the cooking liquid to cool completely (about 1 ½ hours). Do not refrigerate.
• When the veal has cooled completely, remove it from the cooking liquid and drain well. Skim the cooking liquid and measure out.
• Pass the tuna with its oil through a fine metal sieve and mix it into the mayonnaise.
• Add the capers and cooking liquid. Mix well to make a thin sauce of coating consistency.
• Carve the veal into very thin slices. Arrange the slices on a serving platter and pour the tuna mayonnaise sauce evenly over them.
• Garnish with lemon slices and parsley sprigs and serve.