Veal medalions with blueberry-citrus sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Blueberries, fresh or frozen |
| 6 | tablespoons | Orange juice |
| 6 | tablespoons | Lemon juice |
| 2 | tablespoons | Vermouth |
| 2 | teaspoons | Grated orange peel |
| 2 | teaspoons | Grated lemon peel |
| 1 | teaspoon | Fresh ginger, minced |
| 3 | teaspoons | Butter |
| 1 | pounds | Veal medallions |
| Salt and pepper to taste | ||
Directions
Combine blueberries, orange juice, lemon juice, vermouth, orange peel, lemon peel and giner. Stir to blend and set aside. Melt butter in a large, heavy skillet and saute until brown and just cooked through. Transfer veal to platter and keep warm. Add blueberry mixture to skillet and cook until mixture thickens, scraping (about 2 minutes). Spoon blueberry mixture over veal and serve.
NUTRITIONAL INFORMATION PER SERVING 213 Calories; 7g Fat; 12g Carbohydrates; 108mg Sodium
Posted to Recipe Page 01 Sep 96