🫙 From the Spice Rack
Veal Fettuccini with Oysters and Artichokes
12 Medium oysters in their liquor 1 1/4 C. cold water -- added to oysters and set aside 2 Sticks butter or oleo 1 C. artichoke hearts -- quartered 3 veal cutlets (very thin -- cut
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Ingredients8 items
Ingredients
- 12medium oysters in their liquor
- 11/4 c. cold water -- added to oysters
- 1c. artichoke hearts -- quartered
- 3veal cutlets (very thin -- cut
- 1Canevaporated milk
- 1/2c. chopped green onions
- 11/2 tsp. salt
- 11/4 tsp. white pepper
Directions
- 1
12 Medium oysters in their liquor 1 1/4 C
- 2
cold water -- added to oysters and set aside 2 Sticks butter or oleo 1 C
- 3
artichoke hearts -- quartered 3 veal cutlets (very thin -- cut into 1/4-inch julienne strips) 1/2 Lb
- 4
fettuccini noodles 1 Can evaporated milk 1/2 C
- 5
chopped green onions Seasoned Flour Mix: 1/4 C
- 6
flour 1 1/2 Tsp
- 7
salt 1 1/4 Tsp
- 8
white pepper 1 Tsp