Frances Bissell

Cold Roast Veal with Salmon Sauce

Preparation info

  • Difficulty

    Medium

  • Serves

    4 to 6

Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

Roast veal is delicious when cold, and quite worth cooking specially to serve as part of a cold buffet if the weather forecast is good. Any that is left over can be thinly sliced and served as vitello tonnato with a tuna fish mayonnaise sauce. You can also substitute cold cooked salmon for the tuna fish to make vitello salmonato.

Ingredients

  • 500 g (1 lb) cooked free-range veal in a piece
  • 125 g (4 oz) cooked salmon
  • 1 small tin of anchovies
  • 4 tablespoons olive oil
  • 2 free-range egg yolks
  • juice of ½ lemon
  • freshly ground black pepper
  • 1 tablespoon capers

Method

Slice the veal thinly, and lay on a long platter in overlapping slices. Combine the rest of the ingredients except the capers, and blend or process until smooth and shiny like mayonnaise. Roughly chop the capers, and stir these into the sauce. Pour over the veal, and leave in a cool place for a couple of hours for the flavours to blend.

© 2000 Frances Bissell. All rights reserved.

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