| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
4 |
Servings |
INGREDIENTS
| 1 |
c |
Blueberries, fresh or frozen |
| 6 |
tb |
Orange juice |
| 6 |
tb |
Lemon juice |
| 2 |
tb |
Vermouth |
| 2 |
ts |
Grated orange peel |
| 2 |
ts |
Grated lemon peel |
| 1 |
ts |
Fresh ginger, minced |
| 3 |
ts |
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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