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Bismarck Pan

  • Fillet of beef 3/4 inch thick
  • Salt and pepper
  • Butter
  • Mushrooms
  • Canned asparagus
  • Scrambled eggs
  • 3 tablespoons cream
Slice fillet of beef 3/4 inch thick, pound lightly and delicately sprinkle with pepper and salt; fry lightly in butter. In another pan, fry fresh mushrooms; heat canned asparagus in it own juice; prepare scrambled eggs, using 3 tablespoons cream with each slightly beaten egg; make potato balls, brown them in hot fat. To serve, place the fillets in center of platter; place each other ingredients in a separate small bowl, and arrange them all on the platter around the meat. Garnish with greens.
Submitted by Cassyjean - Torrington, CT Jun 6, 2009 15 min 30 min 45 min


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