Veal Almond
SERVINGS
6 servings scale / convert
INGREDIENTS
2 tbsp. butter or margarine
2 chicken bouillon cubes
2 cups water
2 tbsp. cornstarch
1 can (8-1/4 oz.) crushed pineapple
2-1/2 cups cubed cooked veal
1/2 cup toasted slivered almonds
1/2 cup sliced celery
1 tsp. salt
INSTRUCTIONS
Melt butter in frying pan. Add bouillon and waer. Bring to a boil and reduce heat. Blend cornstarch and pineapple (undrained). Add gradually to liquid, stirring constantly, until mixture boils and thickens. Add veal, almonds, celery and salt. Bring to a boil and simmer 5 to 10 minutes. Serve over rice.
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