*  Exported from  MasterCook  *
 
                            FIDDLEHEADS ON TOAST
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breakfast
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Fiddlehead ferns
                         Toast
 
   Fiddleheads on Toast I: Cook fiddleheads; drain.
   Arrange on squares of toasted bread or on toasted
   English muffin halves.  Pour rich white sauce with
   diced, hard-boiled eggs added over all.  Serve
   sprinkled with paprika.
   
   Fiddleheads on Toast II: Cook fiddleheads; drain.
   Arrange on toast and top each serving with slices of
   crisp-fried bacon and a generous amount of white
   sauce, either plain or with cheese added.
   
   Fiddleheads on Toast III: Cook fiddleheads; drain.
   Roll fiddleheads in thin ham slices; broil and serve
   on toast or toasted English muffin halves with white
   sauce to pour over.  Add cheese to the white sauce, if
   desired.
   
   From _The Wild Flavor_ by Marilyn Kluger.  Los
   Angeles: Jeremy P. Tarcher, Inc., 1984.  Pg. 250.
   ISBN 0-87477-338-5.  Typed for you by Cathy Harned.
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving