Recipe - Fiddlehead Ferns With Escargot Butter

1 pound Fiddlehead Ferns
Salt

ESCARGOT BUTTER
3 tablespoon Unsalted Butter at room
Temperature
1 Clove Garlic, minced
1 tablespoon Shallots, minced
3 tablespoon 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 071594 (1438)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini