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...
Ingredients
- 2tbsp butter
- 2medium onions -- chopped
- 1/2cup dry white wine
- 1tbsp fresh chervil -- chopped
- 3cup fresh fiddleheads
Directions
- 1
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
- 2
Add the onions and continue to saute, stirring, until they are translucent
- 3
Pourin the wine and when it comes to a boil, add the chervil, a little salt nd pepper, and 1/4 cup of broth
- 4
Simmer, covered, very gently for about 50 minutes, or until the veal is tender
- 5
Check, and if more liquid is needed during the cooking, add a little more broth
- 6
When done, stir in the cream
- 7
Meanwhile, cook the fiddleheads in 1 quart of boiling salted water for 5 minutes, or until almost tender
- 8
Drain, mix gently into the veal, and simmer about 3-4 minutes more