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

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