1/2 ts Salt; or to taste
1/4 ts Pepper; or to taste
1/4 ts Paprika; or to taste
4    Veal fillets; cut 1/4" thick
4 tb Butter
4    Stewed tomatoes; whole
12    White asparagus spears; *
1/4 lb Mushrooms; fresh, sliced

* Asparagus Spears should be canned.
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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.