Vitel Tonné Vittelo Tonnato

Ingredients for 8 persons

Time of Preparation 1 hour approximately

1 kilo of high, or round loin of veal

Salt, Pepper, Catsup, and Mustard

Mayonnaise, Cream or Milk

2 hard-boiled eggs

Some Capers, or Olives

Procedure:

More important it is to cook well the meat.

For that you can use several forms, the serious one boil it in broth, or with water and vegetables until this stew.

Or since I do in this case, to paint it with catsup, salt, and mustard, and to place it in the stove on a grill so that it goes being degreased.

1st In the salver of the stove, you can put him, a little of broth, and a little of cogñac

2nd to Withdraw when the meat is ready, normally are approximately 10 to 15 minutes for kg.

3rd to Wrap in silver role and to stop one night in the icebox.

4th to prepare the sauce, you can or buy the mayonnaise, or prepare it you with an egg and olive oil, more a few drops of vinegar or lemon

5th Then, to put the sauce in a bowl and to go lightening it, putting more cream, or milk, salt, a little of lemon juice, and when more ligerita is, we allow her to rest.

6th Meanwhile, to cut the meat in very thin slices with the machine of cutting cold meat and then, we overturn the preparation of the mayonnaise.

7th And we decorate with the capers, and the very thin cut egg, a little of olives