Fricasse of veal with fiddleheads

Yield: 4 Servings

Measure Ingredient
2 tablespoons Butter
\N \N OR vegetable oil, or a
\N \N Combination
1½ pounds Veal cubes
2 mediums Onions -- chopped
½ cup Dry white wine
1 tablespoon Fresh chervil -- chopped
\N \N OR 1/4 teaspoon dried
\N \N Salt
\N \N Fresh ground black pepper
⅓ cup Chicken broth
\N \N OR veal broth
⅓ cup Heavy cream
3 cups Fresh fiddleheads
\N \N OR 10 oz frozen fiddleheads,
\N \N Thawed

Heat the butter or oil in a heavy casserole and saute the veal pieces lightly for a few minutes. Add the onions and continue to saute, stirring, until they are translucent. Pourin the wine and when it comes to a boil, add the chervil, a little salt nd pepper, and ¼ cup of broth. Simmer, covered, very gently for about 50 minutes, or until the veal is tender. Check, and if more liquid is needed during the cooking, add a little more broth. When done, stir in the cream.

Meanwhile, cook the fiddleheads in 1 quart of boiling salted water for 5 minutes, or until almost tender. Drain, mix gently into the veal, and simmer about 3-4 minutes more. Taste and correct the seasoning, if necessary.

Recipe By : L.L. Bean Book of New England Cookery

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