Yield: 6 Servings
Measure | Ingredient |
---|---|
4 tablespoons | Butter |
4 tablespoons | Flour |
2 cups | Milk |
½ teaspoon | Salt |
1 tablespoon | Chopped parsley |
1 teaspoon | Chopped chives |
1½ cup | Ham; diced and cooked |
3 cups | Fiddlehead ferns; cooked |
\N \N | Buttered crumbs |
Make a white sauce of butter, flour, milk and salt. Add parsley and chives to sauce.
In a casserole, alternate layers of ham, cooked fiddleheads, and white sauce until dish is filled, ending with a layer of sauce.
Cover top of casserole with buttered crumbs; bake at 350 degrees F until sauce bubbles and crumbs are browned (about 30 minutes).
From "The Wild Flavor" by Marilyn Kluger. Los Angeles: Jeremy P.
Tarcher, Inc., 1984. Pg. 249. ISBN 0-87477-338-5. Posted by Cathy Harned.