4 tbsp Butter
4 tbsp Flour
2 cup Milk
1/2 tsp Salt
1 tbsp Parsley, chopped
1 tsp Chives, chopped
1 1/2 cup Ham, cooked and diced
3 cup Fiddlehead Ferns, cooked
Buttered Crumbs
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Make a white sauce of butter, flour, milk and salt. Add parsley and chives to sauce. In a casserole, alternate layers of ham, cooked fiddleheads, and white sauce until dish is filled, ending with a layer of sauce.
Cover top of casserole with buttered crumbs; bake at 350oF until sauce bubbles and crumbs are browned (about 30 minutes).
From "The Wild Flavor" by Marilyn Kluger. Los Angeles: Jeremy P. Tarcher, Inc., 1984. Pg. 249. ISBN 0-87477-338-5. Posted by Cathy Harned.
Submitted By CATHY HARNED On 07-15-94 (1440)
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