*  Exported from  MasterCook  *

                Veal Fettuccini With Oysters And Artichokes

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Seafood/Fish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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
                        into 1/4-inch julienne strips)
     1/2  Lb.           fettuccini noodles
   1      Can           evaporated milk
     1/2  C.            chopped green onions
                        Seasoned Flour Mix:
     1/4  C.            flour
   1 1/2  Tsp.          salt
   1 1/4  Tsp.          white pepper
   1      Tsp.          onion powder
     1/2  Tsp.          cayenne pepper
     1/2  Tsp.          paprika

Combine seasoning mix. Add slices of veal and toss. In
large nonstick skillet, melt 1 stick butter. Cook veal very
fast, about 5 minutes. Quarter artichokes. Add artichokes,
green onions and rest of flour mix to veal. Add 3 tablespoons
more butter. Cook 2 minutes. Stir in 1/4 cup oyster water.
Cook 1 minute. Add remaining oyster water and 4 tablespoons
butter and the evaporated milk. Cook about 3 minutes. Stir
lightly; add oysters and 4 tablespoons butter until melted.
Cook about 5 minutes to cook oysters. Add cooked noodles.
Turn off burner, set 5 minutes. To serve roll pasta and
arrange oysters and veal on each serving. Delicious.


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