Yield: 6 Servings
|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.