1/2 ts Salt; Or To Taste
1/4 ts Paprika; Or To Taste
4 tb Butter
12 ea White Asparagus Spears; *
1/4 ts Pepper; Or To Taste
4 ea Veal Fillets; Cut 1/4″ Thick
4 ea Stewed Tomatoes; Whole
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.