1/2 ts Salt; or to taste 1/4 ts Pepper; or to taste
1/4 ts Paprika; or to taste 4 ea Veal fillets; cut 1/4" thick
4 tb Butter 4 ea Stewed tomatoes; whole
12 ea 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.
