- For the veal
- 600 grams lean Veal shank
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 1 teaspoon peppercorns
- ⅛ liter white wine
- ⅛ liter Chicken broth
For the veal: Rinse veal and place together with prepared soup vegetables, peppercorns, wine and broth into a large pot. Add enough water to cover the meat. Bring to a boil, cover and simmer on low heat for 1 hour. Remove from heat and let meat cool in the broth.
For the sauce: whisk egg yolk with lemon juice, gradually add oil and then add anchovies and tuna. Strain through a sieve and mix with mayonnaise. Add cream and enough cooking broth to make thick sauce. Add capers and season with salt and pepper. Slice meat thinly and arrange on a platter. Drizzle with the sauce and refrigerate, covered, overnight. Garnish with capers and serve.