2 tbsp Butter
OR vegetable oil, or a
Combination
1 1/2 lb Veal cubes
2 medium Onions -- chopped
1/2 cup Dry white wine
1 tbsp Fresh chervil -- chopped
OR 1/4 teaspoon dried
Salt
Fresh ground black pepper
1/3 cup Chicken broth
OR veal broth
1/3 cup Heavy cream
3 cup Fresh fiddleheads
OR 10 oz frozen fiddleheads,
Thawed
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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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