Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
2 lbs tender veal cutlet
6 slices lean bacon
1 1/2 tsp salt
2 tbsp finely cut chives
2 tbsp finely cut parsley
3/4 cp dry vermouth
1/2 cp chopped pecans
4 cps hot cooked noodles or rice
1 - Cut veal in bite-size cubes and dredge well with flour.
2 - Cook bacon in skillet until crisp.
3 - Drain on thick paper towels.
4 - Crumble bacon or cut in small pieces.
5 - Cook veal in hot bacon drippings over high heat.
6 - Add salt, paprika, chives, parsley, and bacon.
7 - Heat 1/2 cp vermouth and pour over meat mixture.
8 - Stir well.
9 - Cover skillet and lower heat.
10 - Let sauce cook down.
11 - Add remaining 1/4 cp vermouth and nuts.
12 - Cook 2 or 3 minutes.
13 - Serve with hot noodles or rice.
Makes 4 to 6 servings.
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