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A La Francaise

  • Asparagus
  • Onion
  • Egg
  • Salt and pepper
  • Buttered Toast
Wash and boil the asparagus until tender about 15-25 minutes, drain them, cut off the heads and about 2 inches of the white part of the stalks; mince them with a knife, and mix them with a small onion cut finely; add the yolks of an egg well-beaten, with pepper and salt to taste; make it hot in a stew pan, and dish it up on a platter, with nicely browned, buttered toast.
Submitted by Cassyjean - Torrington, CT Nov 23, 2009 15 min 30 min 45 min


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