Veal Fillets with Vegetables |
| Name: |
Nathalie Alcantara |
| Base: |
Fort Eustis |
| Recipe: |
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
4 veal fillets, cut 1/4" thick
4 tablespoons butter
4 whole stewed tomatoes
12 white asparagus spears (canned)
1/4 lb. fresh mushrooms, sliced
Sprinkle salt, pepper, and paprika over the veal slices. Sauté in butter until browned. On each fillet place 1 stewed tomato, 3 spears asparagus and a heaping tablespoon 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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