Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Fiddlehead Ferns |
| \N \N | Salt |
| 3 tablespoons | Unsalted Butter at room |
| \N \N | Temperature |
| 1 \N | Clove Garlic, minced |
| 1 tablespoon | Shallots, minced |
| 3 tablespoons | Parsley, minced |
| 3 drops | Fresh Lemon Juice |
| \N \N | Salt and Black and Cayenne |
| \N \N | Peppers |
ESCARGOT BUTTER
Wash fiddleheads and remove skins; trim off the ends. If using fresh fiddleheads, cook in 4 qt. rapidly boiling, salted water for 20 seconds. Refresh under cold water and drain.
To prepare escargot butter, cream butter and gradually whisk in remaining ingredients. (Recipe can be prepared ahead to this stage.) Just before serving, melt escargot butter in a large frying pan over high heat. Add ferns, either cooked or canned (drained, if canned) and saute for 1 to 2 minutes, or until thoroughly heated.
Per serving: 60 calories; 4 gm protein; 5 gm carbohydrates; 4 gm fat; 2 gm saturated fat; 8 mg cholesterol; 18 mg sodium.
From Steven Raichlen's 05/02/90"No Time to Fiddle Around: The Season is Short for the Elusive Ostrich Fern Sprout" article in "The Washington (DC) Post." Pg. E16. Posted by Cathy Harned.
Submitted By CATHY HARNED On 07-15-94 (1438)