Ingredients
| 2 tbsp. | butter or | | margarine | | 2 | chicken bouillon cubes | | 2 cups | water | | 2 tbsp. | cornstarch | | 1 can (8-1/4 oz.) | crushed pineapple | | 2-1/2 cup | cubed cooked veal | | 1/2 cup | toasted slivered almonds | | 1/2 cup | sliced celery | | 1 tsp. | salt |
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Instructions
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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