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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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