In a large casserole combine stock, wine, onion, carrot, celery, garlic, thyme, bay leaves, peppercorns and parsley. Add veal and slowly bring to a boil over low heat. Reduce heat and simmer, partially covered, for about 1 1/2 hours or until very tender. Let veal cool in the stock, cover and chill overnight. In a food processor combine tuna with its oil, anchovies, capers and lemon juice and process until it forms a puree; season to taste with salt and pepper. Transfer to a small bowl and fold in mayonnaise. Add enough heavy cream to form a sauce of coating consistency. Remove veal from stock (reserve stock for another use). Cut veal into thin slices and arrange them, overlapping slightly, on a serving platter. Coat veal with sauce and serve any remaining sauce alongside. This recipe yields 6 to 8 servings. Source: "TASTE with David Rosengarten - (Show # TS-4723) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-02-1999 by Joe Comiskey - email@example.com" Recipe by: David Rosengarten
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|Serving Size: 1 Serving (427g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 493 (72%)|
|Amt Per Serving||% DV|
|Total Fat 54.8g||73 %|
|Saturated Fat 9g||45 %|
|Monounsaturated Fat 14.8g|
|Polyunsanturated Fat 28.5g|
|Cholesterol 47.6mg||15 %|
|Sodium 1209.7mg||42 %|
|Potassium 209.1mg||6 %|
|Total Carbohydrate 48.2g||14 %|
|Dietary Fiber 3.9g||15 %|
|Sugars, other 44.3g|
|Protein 3.2g||5 %|
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Calories per serving: 681
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