| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
German |
German, Main dish, Meats, Vegetables |
4 |
Servings |
INGREDIENTS
| 1/2 |
t |
Salt, Or To Taste |
| 1/4 |
t |
Pepper, Or To Taste |
| 1/4 |
t |
Paprika, Or To Taste |
| 4 |
|
Veal Fillets, Cut 1/4" |
|
|
Thick |
| 4 |
T |
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. Recipe By
: From: Favorite Fruitcakes By Moira Hodg File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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