| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | March 1992 | 1 | servings | |
INGREDIENTS
| 3/4 | c | Fresh orange juice |
| 1/2 | c | Dry white wine |
| 1/4 | c | Minced shallots |
| 2 | tb | Minced orange peel; (orange part only) |
| 1/4 | c | Whipping cream |
| 5 | tb | Butter |
| 4 | Veal loin chops; (6-ounce) | |
| 1 | c | Chopped seeded peeled tomato |
| 1/4 | c | Thinly sliced fresh basil or 1 1/2; crumbled |
| ; teaspoons dried | ||
| Fresh basil sprigs; (optional) |
INSTRUCTIONS
Combine first 3 ingredients and 1 tablespoon orange peel in heavy small saucepan. Boil until mixture is reduced to 3 tablespoons, about 10 minutes. Add cream and boil 1 minute. Set sauce aside. (Can be prepared 1 day ahead. Cover and refrigerate.) Melt 1 tablespoon butter in heavy large skillet over medium heat. Season veal with salt and pepper. Saute veal until just cooked through, about 4 minutes per side. Transfer to plates; keep warm. Reheat sauce over low heat. Whisk in remaining 4 tablespoons butter. Stir in tomato, sliced basil and remaining 1 tablespoon orange peel. Season to taste with salt and pepper. Ladle sauce over veal. Garnish with basil sprigs if desired. Serves 4. Bon Appetit March 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Every good thing you have ever enjoyed comes from God”