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Veal Saumone

  • 3 pounds veal
  • 1 tablespoon slat
  • 1 teaspoon saltpeter
  • 3 sliced onions
  • 1/2 lemon, sliced
  • 3 bay leaves
  • Parsley
  • 10 whole cloves
  • Few juniper berries
  • 1 teaspoon crushed white pepper
  • Few tarragon leaves
  • Few stalks thyme
  • Vinegar
  • 1/4 pound fresh sardines
  • 1 heaping tablespoon capers
  • 5 small white onions
  • 1/2 wine glass olive oil
  • Mayonnaise
Rub the veal with salt and saltpeter. Place in pot with the 3 sliced onions, lemon, bay leaves, parsley, cloves, white pepper, juniper berries, tarragon leaves and thyme. Add some vinegar. Turn the meat several times daily in this brine, for 4 days. At the end of this time, fill the pot with water and simmer for 3 hours. Let meat cool in the juice.
Cook the sardines with parsley, capers and white onions, mix with olive oil.
When meat is cold, remove from marinade, slice and arrange on a platter. Cover slices with sardine paste, decorate abundantly with mayonnaise seasoned with mustard and sprayed through a pastry tube.
Submitted by Cassyjean - Torrington, CT May 31, 2009
26 min 180 min 206 min

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