Category: Vegetables

1/2 tsp Salt -- Or To Taste

1/4 tsp Pepper -- Or To Taste

1/4 tsp Paprika -- Or To Taste

4 Veal Fillets -- Cut 1/4"

Thick

4 tbsp Butter

4 Stewed Tomatoes -- Whole

12 White Asparagus Spears -- *

1/4 lb 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.



Recipe By :



From: Favorite Fruitcakes By Moira Hodg



File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip