• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Fricasse of Veal with Fiddleheads

  • Recipe Submitted by on

Category: Main Dish, Beef

 Ingredients List

  • 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.

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