Yield: 4 servings
|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||Stewed Tomatoes; Whole|
|12||White Asparagus Spears; *|
|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.