Recipe - Fricasse Of Veal With Fiddleheads

2 tablespoon Butter
OR vegetable oil, or a
Combination
1 One half pound Veal cubes
2 md Onions chopped
One half cup Dry white wine
1 tablespoon Fresh chervil chopped
OR One fourth teaspoon dried
Salt
Fresh ground black pepper
1/3 cup Chicken broth
OR veal broth
1/3 cup Heavy cream
3 cup Fresh fiddleheads
OR 10 ounce 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 One fourth 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 34 minutes more. Taste and
correct the seasoning, if necessary.

Recipe By : L.L. Bean Book of New England Cookery

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