glucose, fructose, sucrose. I believe glucose, galactose, and fructose are the three most common.
The Veal. Preheat the oven 400 degrees. Heat the oil in a roasting pan set over medium high heat. Season the veal with salt, pepper, and herbes de Provence. When the oil is almost smoking, reduce the heat slightly, add the veal and sear on all sides for 1 to 2 minutes or until browned. Roast the veal, turning occasionally, for about 35 minutes, or until the internal temperature reads 120 degrees (for medium rare) on an instant thermometer.
1 Melt 1 1/2 tablespoons butter in heavy large skillet over high heat until foaming. 2  Working in batches and adding more butter as needed (reserving 1 tablespoon), cook veal in single layer, prosciutto side down, until brown, about 1 minute. 3  Using spatula, carefully turn veal over, keeping sage leaf intact.