VOLUME 1 - Kilimanjaro Foods

Place meat in the pan and bake in a preheated 350 degree F. oven
about 1 1/2 hours. Bast occasionally with beef broth. When done,
place meat on a preheated platter. Pour rest of beef broth into the
Dutch oven and scrape brown particles from the bottom. Bring pan
drippings to a simmer. Thoroughly blend cornstarch with sour
cream and add to pan drippings while stirring cook and stir until
thick and bubbly. Slice veal breast and serve sauce separately.
Kalbsschnitzel Mit Feinen Gemusen (Veal Round
4 Servings
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,*
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.