*  Exported from  MasterCook  *

                 FIDDLEHEAD FERNS WITH ESCARGOT BUTTER

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Side dishes                      Kooknet

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       lb           Fiddlehead Ferns
                       Salt
                       -----ESCARGOT BUTTER-----
  3       tb           Unsalted Butter at room
                       Temperature
  1                    Clove Garlic, minced
  1       tb           Shallots, minced
  3       tb           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   07-15-94 (1438)



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