Side Pannel
Fricasse of Veal with Fiddleheads
Fricasse of Veal with Fiddleheads
- Recipe Submitted by ADMIN on 09/26/2007
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
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.
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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