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.
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 May 31, 2009
26 min 180 min 206 min
26 min 180 min 206 min