A creamy fricassee (stew) of tender vealwith onions, fresh chervil and fiddleheads, the furled frondsof a young fern.
Recipe: Fricassee of Vealwith Fiddleheads
2 tablespoons butter or vegetable oil,or a combination
1 1/2 pounds veal cubes
2 medium onions, chopped
1/2 cup dry white wine
1 tablespoon fresh chervil chopped or 1/4 teaspoon dried
Freshly ground black pepper
1/3 cup chicken broth or veal broth
1/3 cup heavy cream
3 cups fresh fiddleheads or 1 (10-ounce) package frozen fiddleheads,thawed
for a few minutes. Add the onions and continue to saute, stirring,until onion is softened.
Makes 6 servings.
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