for 8 person

Meat

1 litre	water
3 dl	white wine
1	lemon, use only the juice
1	carrot, chopped
1	onion, quartered
1	bay leaf
700 g	roast veal (e.g. eye of round)

Sauce

2	hard-boiled eggs, halved
1 tin	white tuna in brine (approx. 160 g), drained, broken into chunks
2 tbsp	lemon juice
½ dl	sunflower oil
2	anchovy fillet
1 tbsp	capers
½ tsp	salt

To serve

2 tbsp

caper berry

How it's done

Meat

Place the water and all the other ingredients up to and including the bay leaf in a tall pan, bring to the boil and then reduce the heat. Add the meat, leave to infuse just below the boil for approx. 50 mins. Remove the pan from the heat, leave the meat to cool in the stock. Set aside 50 ml of the stock.

Sauce

To make a smooth sauce, puree the reserved stock with the eggs and all the other ingredients up to and including the capers, then season with salt.

To serve

Carve the meat very thinly across the grain, plate up. Top with the sauce and garnish with caper berries.

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