Veal Medalions with Blueberry-Citrus Sauce 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
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.
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