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Cold Sliced Turkey With Tuna Sauce

MyCookbook Recipe Database
MyCookbook Member: meriel
Recipe Category: Holiday
Recipe Preparation Level: moderate
    For 6 to 8 persons...

    2 to 2 1/2 pounds lean, boneless
    turkey breast, or veal roast as
    the Italians would serve it.

    1 medium carrot

    1 stalk celery, without leaves

    1 medium yellow onion

    4 sprigs parsely

    1 bay leaf

    The Tuna Sauce...

    Mayonnaise (found as it's own recipe), made
    with 2 egg yolks, 1 1/4 cups
    olive oil, 2 to 3 TBSP lemon juice,
    1/4 TSP salt

    1 7oz. can Italian tuna in olive oil

    5 flat anchovy fillets

    1 1/4 cups olive oil

    3 TBSP lemon juice

    3 TBSP tiny capers

    salt if necessary

    1. In a pot just large enough to contain the turkey, put in the turkey, the carrot, celery, onion, parsley, bay leaf, and just enough water to cover. Now REMOVE THE TURKEY AND SET ASIDE. Bring water to a boil, add the meat, when water comes to a boil again, cover the pot, reduce the heat, and keep a gently simmer for 2 hours. (If you are using a larger piece of turkey, cook proprotionately longer.) Remove the pot from the heat and allow the meat to cool in its broth.

    2. Prepare the mayonnaise according to the recipe below, remembering taht all ingredients for the mayonnaise must be at room temperature.

    3. In a blender mis tune, anchovies, oil, lemon juice, and capers at high speed for a few seconds until the attain a creamy consistency. Remove the misture from the blender jar and fold it carefully but thoroughly into the mayonnaise. Taste to see if any salt is required.

    4. When the meat is quite cold, transfer it to a cutting board, cut inot this and uniform slices.

    5. Smear the bottom of serving platter with some of the tuna sauce. Arrange the veal slices over this in a single layer, edge to edge. Cover the layer well with sauce. Lay more turkey over this and cover again with sauce; set aside enough sauceto cover the topmost layer well. The more layers you make the better as it prevents the meat form drying.

    6. Refrigerate for 24 hours, covered with plastic wrap. It keeps beautifully for up to two weeks. Before serving you may garnish with lemon slices, olive slices, whole capers, and parsley leaves.

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