Fiddlehead And Ham Casserole Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
4 tbsp: Butter,
4 tbsp: Flour,
2 cup: Milk,
1/2 tsp: Salt,
1 tbsp: Parsley, chopped
1 tsp: Chives, chopped
1 1/2 cup: Ham, cooked and diced
3 cup: Fiddlehead Ferns, cooked
Buttered Crumbs,
Directions:
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)
Source from luhu.jp
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)
Source from luhu.jp