4 Servings
1/2 t salt, or to taste
1/4 t pepper, or to taste
1/4 t paprika, or to taste
4 veal fillets, cut 1/4 thick
4 T 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.
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