Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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