Ingredients
- 4 (8 oz.) filets, cooked
- medium
- 1/2 lb. crabmeat
- 12 asparagus spears, cooked
- 1/2 c. chopped pimento
- paprika on top
- White Sauce:
- 2 Tbsp. butter
- 2 Tbsp. flour
- 1 c. scalded milk or cream
- salt to taste
- pepper to taste
Directions
Melt butter in saucepan; gradually stir in flour. Stir
roux over low heat for about 5 minutes. It should not take
color. Stir in milk slowly and continue to cook, stirring
until smooth and thick. Season to taste. Makes 1 cup.
Place small amount of crabmeat and 3 spears of asparagus
on each filet. Put white sauce over all and sprinkle with
paprika. Serves about 4 or 5 people.
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Submitted 6/13/05.
Source: cookbooks online
Submitted By: Lee.M Kaye
settwrs@internode.on,net
STEAK OSCAR