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.