| 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
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