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