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giangent chef
Ingredients: For 500 g of topside (piece of veal): 125 g tuna in oil - 20 g anchovies - 20 g capers - 4 hard-boiled eggs - 40 g EVO oil - 20 cl vegetable stock - 100 cl milk - 2 cloves of garlic - 6 g salt - pepper - 89 cl white wine.