| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
German |
German, Meats |
4 |
Servings |
INGREDIENTS
| 1/2 |
ts |
Salt; or to taste |
| 1/4 |
ts |
Pepper; or to taste |
| 1/4 |
ts |
Paprika; or to taste |
| 4 |
|
Veal fillets; cut 1/4" thick |
| 4 |
tb |
Butter |
| 4 |
|
Stewed tomatoes; whole |
| 12 |
|
White asparagus spears; * |
| 1/4 |
lb |
Mushrooms; fresh, sliced |
INSTRUCTIONS
* 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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