Fricasse Of Veal With Fiddleheads Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Butter,
OR vegetable oil, or a
Combination,
1 1/2 lbs: 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,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp