Yield: 4 servings
Measure | Ingredient |
---|---|
½ teaspoon | Salt; Or To Taste |
¼ teaspoon | Paprika; Or To Taste |
4 tablespoons | Butter |
12 eaches | White Asparagus Spears; * |
¼ teaspoon | Pepper; Or To Taste |
4 eaches | Veal Fillets; Cut 1/4\" Thick |
4 eaches | Stewed Tomatoes; Whole |
¼ pounds | Mushrooms; Fresh, Sliced |
* Asparagus Spears should be canned.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Sprinkle salt, pepper, and paprika over the veal slices. Saute in butter until browned. On each fillet place 1 stewed tomato, 3 spears asparagus and a heaping T of mushrooms. Cook gently. Pour cooking juices over the fillets while cooking. Cook uncovered until mushrooms are just tender. Serve with pureed potatoes and a salad.