Fiddleheads on Toast I: Cook fiddleheads; drain.
Arrange on squares of toasted bread or on toasted
English muffin halves. Pour rich white sauce with
diced, hard-boiled eggs added over all. Serve
sprinkled with paprika.
Fiddleheads on Toast II: Cook fiddleheads; drain.
Arrange on toast and top each serving with slices of
crisp-fried bacon and a generous amount of white
sauce, either plain or with cheese added.
Fiddleheads on Toast III: Cook fiddleheads; drain.
Roll fiddleheads in thin ham slices; broil and serve
on toast or toasted English muffin halves with white
sauce to pour over. Add cheese to the white sauce, if
desired.
From _The Wild Flavor_ by Marilyn Kluger. Los
Angeles: Jeremy P. Tarcher, Inc., 1984. Pg. 250.
ISBN 0-87477-338-5. Typed for you by Cathy Harned.
