| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
German |
German, Meats, Main dish, Vegetables |
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.
Recipe By :
From: Favorite Fruitcakes By Moira Hodg
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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