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.