Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Seafood/Fish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 Medium oysters in their liquor
1 1/4 C. cold water -- added to oysters
and set aside
2 Sticks butter or oleo
1 C. artichoke hearts -- quartered
3 veal cutlets (very thin -- cut
into 1/4-inch julienne strips)
1/2 Lb. fettuccini noodles
1 Can evaporated milk
1/2 C. chopped green onions
Seasoned Flour Mix:
1/4 C. flour
1 1/2 Tsp. salt
1 1/4 Tsp. white pepper
1 Tsp. onion powder
1/2 Tsp. cayenne pepper
1/2 Tsp. paprika
Combine seasoning mix. Add slices of veal and toss. In
large nonstick skillet, melt 1 stick butter. Cook veal very
fast, about 5 minutes. Quarter artichokes. Add artichokes,
green onions and rest of flour mix to veal. Add 3 tablespoons
more butter. Cook 2 minutes. Stir in 1/4 cup oyster water.
Cook 1 minute. Add remaining oyster water and 4 tablespoons
butter and the evaporated milk. Cook about 3 minutes. Stir
lightly; add oysters and 4 tablespoons butter until melted.
Cook about 5 minutes to cook oysters. Add cooked noodles.
Turn off burner, set 5 minutes. To serve roll pasta and
arrange oysters and veal on each serving. Delicious.
