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Fried Fillet of Veal with Asparagus

  • 1 1/2 pound fillet of calf
  • 1 1/2 tablespoon butter
  • 1 can or bunch asparagus
  • 3 tablespoons flour
  • Asparagus juice
  • 1 egg yolk
  • 3/4 cup cream
  • 1 tablespoon butter
  • Salt
  • Sugar
Trim meat, roll and tie. Melt butter and place meat in it and brown well on all sides. Dust with salt and fry until ready. Baste with as little water as possible. Cook asparagus in slightly salted water, or heat if canned. Make a sauce of flour and juice of asparagus and cream, when cooked season and add the egg yolk and little butter. Cut fillet in slices and place on a platter. Pour stew over and place asparagus in bunches around.
Submitted by Cassyjean - Torrington, CT May 23, 2009
15 min 30 min 45 min


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