John Myers
Ingredients for 8 servings:
- 600 g lean veal
- 2 liters of water (salt water)
- 2 bay leaves
- 4 cloves
- 2 onions, peeled and quartered
- 2 can/n tuna (drained weight approx. 185 g)
- 1 lemon(s), possibly 2, the juice
- 150 g mayonnaise
- 1 cup crème fraîche
- 2 tbsp capers
- Salt and pepper from the mill
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
in snack form, takes longer but is easy to prepare
Rinse the veal under cold water. Add it to boiling salted water with the bay leaves, cloves, and quartered onions, and simmer for about 1 1/2 hours. After the cooking time, let it cool in the stock. For the sauce, drain the tuna thoroughly and then puree it with a little lemon juice. Mix with the mayonnaise and crème fraîche. Finely chop 1 tablespoon of capers and stir into the mixture with salt and pepper. Remove the meat from the stock, pat dry, and cut into very thin slices. This works best with a bread slicer or slicing machine. Spread the sauce on the slices, sprinkle with a few capers. Roll up the meat and secure with a toothpick. For decoration, thread a caper onto the toothpick. Serve on a platter. Tip: Serve with sliced baguette. The rolls can then be eaten with or without bread, as desired.
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