*  Exported from  MasterCook  *

                    Fricasse of Veal With Fiddleheads

Recipe By     : L.L. Bean Book of New England Cookery
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   ts           Dried chervil
                        Salt
                        Fresh ground black pepper
     1/3   c            Chicken 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. Pour in 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.
 

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