| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | New England | Beef, Main dishes | 4 | Servings |
INGREDIENTS
| 2 | T | Butter |
| OR vegetable oil, or a | ||
| Combination | ||
| 1 1/2 | lb | Veal cubes |
| 2 | Onions, chopped | |
| 1/2 | c | Dry white wine |
| 1 | T | Fresh chervil, chopped |
| OR 1/4 teaspoon dried | ||
| Salt | ||
| Fresh ground black pepper | ||
| 1/3 | c | Chicken broth |
| OR veal broth | ||
| 1/3 | c | Heavy cream |
| 3 | c | Fresh fiddleheads |
| OR 10 oz frozen fiddleheads | ||
| Thawed |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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