Veau Saumoné

Name: Veau Saumoné
Yield: Serves 4
Cuisine: Russian
Ingredients: a sprig of thyme; 1 bay leaf; 6 shallots; 10 juniper berries; a chopped carrot; 6 anchovies; 3 branches of parsley; a few celery leaves; A thick slice of veal fillet weighing about 2 lb; 2 oz rock salt; 1 clove and a little nutmeg; 1 clove and a little nutmeg; 1 oz saltpetre; ½ pint of white wine vinegar; 1 tablespoonful of finely chopped capers; 1 tablespoonful of finely chopped shallots; olive oil; 1 tablespoonful of finely chopped parsley; mayonnaise

Preparation info

Serves
4

Difficulty
Easy

Appears in

Plats du Jour

By Patience Gray and Primrose Boyd

Published 1957

About

This recipe comes from the Saintonge area near the mouth of the river Gironde in France. The veal is pickled for a week in a spiced marinade before it is ready to cook.

Ingredients

A thick slice of veal fillet weighing about 2 lb
2 oz rock salt</

Europe
United Kingdom
Russia
France
Main course
Gluten-free
Eastern Europe
Mediterranean

Method

Rub the fillet of veal on all sides with the coarse salt and the saltpetre. Roll it up and tie it into a neat shape. Put the roll of veal into a bowl and marinade it in white wine vinegar with clove and nutmeg, shallots, crushed juniper berries, thyme, bay leaf, parsley, celery leaves, and carrot. Leave the veal in this marinade for 7 days, turning it each day and basting it with the pickle.