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Veal Vermouth


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  • 1 1/2 pounds veal medallions
  • 1/4 cup butter
  • 1 garlic clove minced
  • 1/2 pound mushrooms sliced
  • 1 tablespoon lemon juice
  • 1/2 cup dry vermouth
  • 2 tablespoons snipped parsley


Servings 4


Step 1

In a frying pan saute the veal in the butter. Add the garlic. Cover with the mushrooms and sprinkle with lemon juice. Pour in the vermouth and cover. Cook over low heat for 20 minutes.

Just before serving sprinkle with parsley.

This recipe yields 4 servings.

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