Fricassee Of Veal With Fiddleheads

Recipe Ingredients

2 tablespoons	30ml	Butter
		OR vegetable oil - or a
		Combination
1 1/2 lbs	681g / 24oz	Veal cubes
2 lbs	908g / 32oz	Onions - chopped (medium)
1/2 cup	118ml	Dry white wine
1 tablespoon	15ml	Fresh chervil - chopped
		OR 1/4 teaspoon dried
		Salt
		Fresh ground black pepper
1/3 cup	78ml	Chicken broth
		OR veal broth
1/3 cup	78ml	Heavy cream
3 cups	711ml	Fresh fiddleheads
		OR 10 oz frozen fiddleheads
		Thawed

Recipe Instructions

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 and 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.

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

Source:
Carol

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