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Fricasse Of Veal With Fiddleheads

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      Title: FRICASSE OF VEAL WITH FIDDLEHEADS
 Categories: Beef, Main dishes
      Yield: 4 Servings
 
      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 teaspoon dried
           Salt
           Fresh ground black pepper
    1/3 c  Chicken broth
           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.  Pourin 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.
  
  Recipe By     : L.L. Bean Book of New England Cookery
 
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