|Chicken stock||2 Cup (32 tbs) (Bouillon)|
|Pineapple syrup||1⁄2 Cup (8 tbs)|
|Cubed cooked veal||2 Cup (32 tbs)|
|Drained canned crushed pineapple||1⁄2 Cup (8 tbs)|
|Toasted slivered almonds||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄2 Teaspoon|
Melt butter, add stock or bouillon, bring to a boil and reduce heat.
Blend cornstarch and pineapple syrup and add to stock mixture until thickened.
Boil 2 minutes.
Add veal, pineapple, almonds, celery and salt.
Difficulty Level:Very Easy