Citrus Veal - cooking recipe

Ingredients

4 (2 oz.) slices veal top round
1 tsp. fresh chopped tarragon
1/2 c. carrots, julienne
1/2 c. yellow squash, julienne
1/2 c. red bell pepper, julienne
1/2 c. zucchini, julienne
flour
2 oz. clarified butter
1/4 tsp. fresh chopped ginger
3 oz. white wine
2 oz. Grand Marnier
3 oz. fresh orange juice
3 oz. chicken broth
1 tsp. arrowroot
2 tsp. honey
1 each: lemon, lime and orange

Preparation

Pound medallions of veal into 4 x 5-inch pieces. Add tarragon to veal slices. Blanch carrots in water until crunchy. Drain. Place vegetables on veal slices. Wrap veal around vegetables and secure with toothpicks. Lightly roll veal in flour. Saute veal rolls in clarified butter for 2 minutes. Remove veal to pie tin and hold in warming oven. Add ginger and cook for 15 seconds. Deglaze with white wine; reduce by half. Add Grand Marnier; reduce by half. Add orange juice. Dissolve arrowroot in chicken stock and add to sauce. Reduce and add honey. Cut segments from fruits and add. Cook for 10 seconds. Pour sauce over veal. Garnish with citrus zest. Makes 2 servings.