Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 4 tablespoons | Butter |
| 4 tablespoons | Flour |
| 2 cups | Milk |
| ½ teaspoon | Salt |
| 1 tablespoon | Parsley, chopped |
| 1 teaspoon | Chives, chopped |
| 1½ cup | Ham, cooked and diced |
| 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 350oF 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.
Submitted By CATHY HARNED On 07-15-94 (1440)