CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Vegetables, Dairy |
New England |
Beef, Main dishes |
4 |
Servings |
INGREDIENTS
2 |
tb |
Butter |
|
|
OR vegetable oil, or a |
|
|
Combination |
1 1/2 |
lb |
Veal cubes |
2 |
md |
Onions — chopped |
1/2 |
c |
Dry white wine |
1 |
tb |
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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