Fettuccine With Veal, Peas, And Mint

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2 tablespoons butter

2 tablespoons olive oil

1/2 pound veal scaloppine, cut into 1-by-2-inch strips

1 teaspoon salt

1 small onion, chopped fine

2 tablespoons dry vermouth or dry white wine

1 cup canned low-sodium chicken broth or homemade stock

1 cup heavy cream

1 cup frozen petit peas

3/4 pound fettuccine

1/4 teaspoon fresh-ground black pepper

1/3 cup lightly packed mint leaves, cut into thin strips

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