Recipe - Fiddlehead And Ham Casserole

4 tablespoon Butter
4 tablespoon Flour
2 cup Milk
One half teaspoon Salt
1 tablespoon Parsley, chopped
1 teaspoon Chives, chopped
1 One half cup Ham, cooked and minced
3 cup Fiddlehead Ferns, cooked
Buttered Crumbs

Make a white sauce of butter, flour, milk and salt. Add parsley and chives
to sauce. In a casserole, alternate layers of ham, cooked fiddleheads, and
white sauce until dish is filled, ending with a layer of sauce.

Cover top of casserole with buttered crumbs; bake at 350oF until sauce
bubbles and crumbs are browned (about 30 minutes).

From "The Wild Flavor" by Marilyn Kluger. Los Angeles: Jeremy P. Tarcher,
Inc., 1984. Pg. 249. ISBN 0874773385. Posted by Cathy Harned.

Submitted By CATHY HARNED On 071594 (1440)

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