Vitel Toné

Step by stepInstructions

1. Place the veal in a pot with the carrot, onion, celery, bay leaves, and salt, and cover with water; bring to a gentle simmer.
2. Simmer for 50 to 60 minutes, until the meat is tender and reaches about 160°F in the center.
3. Let the meat cool completely in its broth, then refrigerate for 2 hours — cold meat slices much more cleanly.
4. Make the sauce: blend the tuna, anchovies, mayonnaise, capers, lemon juice, and white pepper until completely smooth and creamy.
5. Slice the chilled veal thinly and arrange the slices, slightly overlapping, on a serving platter.
6. Spread the sauce evenly over the meat, cover, and chill for at least 4 hours, preferably overnight.
7. Garnish with extra capers and a sprinkle of parsley just before serving, cold.