Recipe By : L.L. Bean Book of New England Cookery
Serving Size : 4 Preparation Time :0:00
Categories : Beef Main dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 ts Dried chervil
Salt
Fresh ground black pepper
1/3 c Chicken 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. Pour in 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.
