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Fricasse Of Veal With Fiddleheads

Recipe name:
Fricasse Of Veal With Fiddleheads

Recipe category:
Main Dish

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Recipe detials: Fricasse Of Veal with Fiddleheads

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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Fricasse Of Veal With Fiddleheads

In my opinion fricasse of veal with fiddleheads need more info ASAP so like we can understanding what are the ins and outs of it.