*  Exported from  MasterCook  *

                  FIDDLEHEAD FERNS WITH ESCARGOT BUTTER

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Side dishes                      Kooknet

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       lb           Fiddlehead Ferns
                        Salt
                        -----ESCARGOT BUTTER-----
   3       tb           Unsalted Butter at room
                        Temperature
   1                    Clove Garlic, minced
   1       tb           Shallots, minced
   3       tb           Parsley, minced
   3       dr           Fresh Lemon Juice
                        Salt and Black and Cayenne
                        Peppers

  Wash fiddleheads and remove skins; trim off the ends.
  If using fresh fiddleheads, cook in 4 qt. rapidly
  boiling, salted water for 20 seconds. Refresh under
  cold water and drain.
  
  To prepare escargot butter, cream butter and gradually
  whisk in remaining ingredients. (Recipe can be
  prepared ahead to this stage.) Just before serving,
  melt escargot butter in a large frying pan over high
  heat. Add ferns, either cooked or canned (drained, if
  canned) and saute for 1 to 2 minutes, or until
  thoroughly heated.
  
  Per serving: 60 calories; 4 gm protein; 5 gm
  carbohydrates; 4 gm fat; 2 gm saturated fat; 8 mg
  cholesterol; 18 mg sodium.
  
  From Steven Raichlen's 05/02/90 "No Time to Fiddle
  Around: The Season is Short for the Elusive Ostrich
  Fern Sprout" article in "The Washington (DC) Post."
  Pg. E16.  Posted by Cathy Harned.
  
  Submitted By CATHY HARNED   On   07-15-94 (1438)
 


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