Ingredients
- 12 oysters in their liquor
- 3 veal cutlets
- 2 sticks butter
- 1 1/4 c water added to oysters (cold)
- 1 c artichoke hearts quartered
- 1/2 c green onions (chopped)
- 1/2 lb fettuccini noodles
- 1/4 c flour
- 1 1/2 tsp salt
- 1 1/4 tsp pepper (white)
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
- 1/2 tsp paprika
- 1 package evaporated milk
- 1/4 slices julienne
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.
