4 (8 oz.) steak fillets, cooked med.
1/2 lb. crabmeat
12 asparagus spears, cooked
1/2 c. chopped pimento

Place small amount of crabmeat and 3 spears of asparagus on each fillet. Prepare white sauce; add chopped pimento. Spoon over fillets and sprinkle with paprika.

WHITE SAUCE
2 tbsp. butter
2 tbsp. flour
1 c. scalded milk or cream
Salt and pepper to taste

Melt butter in saucepan; gradually stir in flour. Stir roux over low heat for about 5 minutes. It should not take color. Stir in scalded milk slowly and continue to cook, stirring until smooth and thick. Season to taste. Yields one cup.