Indian crumbs
4 people: 4 veal escalopes, 1 can of asparagus, 1 can of mushrooms, 1/4 l cream, tangerines and pineapple slices.
Ground sauce: 20g flour, 20g fat, 1/4 l asparagus or mushroom water of which season a roux with curry and salt.
Salt meat and pepper, turn into breadcrumbs. Fry in a little fat for four minutes. Make small pineapple slices hot in your own juice. Put on the roasted meat, pour sauce over it.
Add the asparagus and mushrooms to the sauce and add the whipped cream to the sauce just before serving.
Serve on toast or with rice.
