See below ingredients and instructions of the recipe
1/2 ts Salt; Or To Taste 4 tb Butter
1/4 ts Pepper; Or To Taste 4 Stewed Tomatoes; Whole
1/4 ts Paprika; Or To Taste 12 White Asparagus Spears; *
4 Veal Fillets; Cut 1/4" Thick 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.