Fiddleheads On Toast

* Exported from MasterCook *

FIDDLEHEADS ON TOAST

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Fiddlehead ferns
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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