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; canned
1/4 lb. Mushrooms; Fresh, Sliced
Sprinkle salt, pepper, and paprika over the veal slices. Sauté in butter
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.