Title: Veal Almond
Categories: Veal Main
Yield: 6 Servings

2	tb	Butter or margarine
2		Chicken bouillon cubes
2	c	Water
2	tb	Cornstarch
8 1/4	oz	Can crushed pineapple
2 1/2	c	Cubed cooked veal
1/2	c	Toasted slivered almonds
1/2	c	Sliced celery
1	ts	Salt

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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