Fiddleheads on toast

Yield: 1 Serving

Measure Ingredient
\N \N Fiddlehead ferns
\N \N Toast

Fiddleheads on Toast I: Cook fiddleheads; drain. Arrange on squares of toasted bread or on toasted English muffin halves. Pour rich white sauce with diced, hard-boiled eggs added over all. Serve sprinkled with paprika.

Fiddleheads on Toast II: Cook fiddleheads; drain. Arrange on toast and top each serving with slices of crisp-fried bacon and a generous amount of white sauce, either plain or with cheese added.

Fiddleheads on Toast III: Cook fiddleheads; drain. Roll fiddleheads in thin ham slices; broil and serve on toast or toasted English muffin halves with white sauce to pour over. Add cheese to the white sauce, if desired.

From _The Wild Flavor_ by Marilyn Kluger. Los Angeles: Jeremy P.

Tarcher, Inc., 1984. Pg. 250. ISBN 0-87477-338-5. Typed for you by Cathy Harned.

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