• 1 1/2 pound boneless roast of veal
  • 1 (2 ounce) can anchovy filets
  • 1 medium carrot
  • 1 medium onion
  • 1 stalk celery
  • 1 clove garlic
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 (3 1/4 ounce) can tuna fish
  • Mayonnaise
  • 2 egg yolks
  • 1 1/2 cups good olive oil or corn oil
  • 2 teaspoons capers, chopped
  • 1 teaspoon chopped parsley
  • 1/4 teaspoon dry mustard
  • Directions

    Put the veal in a pot and cover with water Add 1/2 can anchovies, carrot, onion, celery, garlic, salt, pepper and bay leaf. Boil slowly until meat is tender. Prepare mayonnaise as follows: Place 2 egg yolks in blender add oil slowly in steady stream until thickened. Add the mustard. Divide mayonnaise in half. To one half add the can of tuna that has been mashed and the rest of the anchovies, parsley and capers. Thinly slice the veal and put on a large platter slice after slice. Cover with the tuna-anchovy mayonnaise and then cover with the plain mayonnaise Decorate with sliced hard-boiled eggs or deviled eggs and sliced tomatoes. Serve cold.

    Serves 4

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