Kalbsschnitzel mit feinen gemusen (veal rounds / vegetable
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | teaspoon | Salt -- Or To Taste |
| ¼ | teaspoon | Pepper -- Or To Taste |
| ¼ | teaspoon | Paprika -- Or To Taste |
| 4 | Veal Fillets -- Cut 1/4\" | |
| Thick | ||
| 4 | tablespoons | Butter |
| 4 | Stewed Tomatoes -- Whole | |
| 12 | White Asparagus Spears -- * | |
| ¼ | pounds | Mushrooms; Fresh -- Sliced |
Directions
* 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.
Recipe By :
From: Favorite Fruitcakes By Moira Hodg File