| CATEGORY |
CUISINE |
TAG |
YIELD |
|
English |
Breakfast |
1 |
Serving |
INGREDIENTS
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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