Fricasse Of Veal With Fiddleheads

* Exported from MasterCook *

FRICASSE OF VEAL WITH FIDDLEHEADS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Main dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Butter
OR vegetable oil, or a
Combination
1 1/2 lb Veal cubes
2 md Onions -- chopped
1/2 c Dry white wine
1 tb Fresh chervil -- chopped
OR 1/4 teaspoon dried
Salt
Fresh ground black pepper
1/3 c Chicken broth
OR veal broth
1/3 c Heavy cream
3 c Fresh fiddleheads
OR 10 oz frozen fiddleheads,
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 1/4 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



- - - - - - - - - - - - - - - - - -