| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Casseroles, Main dish, Kooknet |
6 |
Servings |
INGREDIENTS
| 4 |
tb |
Butter |
| 4 |
tb |
Flour |
| 2 |
c |
Milk |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Parsley, chopped |
| 1 |
ts |
Chives, chopped |
| 1 1/2 |
c |
Ham, cooked and diced |
| 3 |
c |
Fiddlehead Ferns, cooked |
|
|
Buttered Crumbs |
INSTRUCTIONS
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)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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