This is a great Piedmontese favourite of mine for outdoor summer lunches on those rare occasions when we actually get a summer in England! It is a dish that never fails to create a good impression. I serve it with three or four different salads, including a potato salad and some tender green beans in a vinaigrette dressing. The quantities given below may easily be increased to feed a larger party, but remember that a very big joint of veal easily dries out if roasted whole, so it is best cut into two or more pieces.
Meanwhile, make a basic mayonnaise with 2 whole eggs if using a food processor (or with 2 egg yolks only if working by hand), up to
Cut the cooled, cooked meat into neat, thin slices and arrange them on a serving platter. Pour over the sauce to cover completely, garnish with capers, lemon slices, parsley sprigs and olives if you wish and chill until required.
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