| 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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