Paprika Cream Veal

Preparation info
  • Serves


    • Difficulty


Appears in
I Hear America Cooking

By Betty Fussell

Published 1986

  • About

In the Spice House on Third Street in Milwaukee, down the street from Mader’s, I see windows filled with baskets of freshly ground spices and aromats of hundreds of kinds and colors. Here I learn about the Hungarian spice the Spanish called pimenton when they first brought this species of Capsicum annuum from the New World to the Old. Germans called it “paprika.” Northern and Central Europe developed several varieties of this plant, but savored most a powder that was sweet, mi