*  Exported from  MasterCook  *
 
                     FRICASSE OF VEAL WITH FIDDLEHEADS
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Beef                             Main dishes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       tb           Butter
                         OR vegetable oil, or a
                         Combination
    1 1/2   lb           Veal cubes
    2       md           Onions -- chopped
      1/2   c            Dry white wine
    1       tb           Fresh chervil -- chopped
                         OR 1/4 teaspoon dried
                         Salt
                         Fresh ground black pepper
      1/3   c            Chicken broth
                         OR veal broth
      1/3   c            Heavy cream
    3       c            Fresh fiddleheads
                         OR 10 oz frozen fiddleheads,
                         Thawed
 
   Heat the butter or oil in a heavy casserole and saute
   the veal pieces lightly
   for a few minutes.  Add the onions and continue to
   saute, stirring, until they are translucent.  Pourin
   the wine and when it comes to a boil, add the chervil,
   a little salt nd pepper, and 1/4 cup of broth.
   Simmer, covered, very gently for about 50 minutes, or
   until the veal is tender.  Check, and if
   more liquid is needed during the cooking, add a little
   more broth.  When done, stir in the cream. Meanwhile,
   cook the fiddleheads in 1 quart of boiling salted
   water for 5 minutes, or until almost tender.  Drain,
   mix gently into the veal, and simmer about 3-4 minutes
   more.  Taste and correct the seasoning, if necessary.
   
   Recipe By     : L.L. Bean Book of New England Cookery
  
 
 
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