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Veal Medalions With Blueberry-citrus Sauce

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CATEGORY CUISINE TAG YIELD
4 Servings

INGREDIENTS

1 c Blueberries, fresh or frozen
6 T Orange juice
6 T Lemon juice
2 T Vermouth
2 t Grated orange peel
2 t Grated lemon peel
1 t Fresh ginger, minced
3 t Butter
1 lb Veal medallions
Salt and pepper to taste

INSTRUCTIONS

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

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 196
Calories From Fat: 59
Total Fat: 6.6g
Cholesterol: 96.1mg
Sodium: 72.8mg
Potassium: 524.9mg
Carbohydrates: 9.8g
Fiber: 1g
Sugar: 6.4g
Protein: 24.4g


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