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Fricasse Of Veal with Fiddleheads Recipe

Fricasse Of Veal with Fiddleheads recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Fricasse Of Veal with Fiddleheads recipe  PDF



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, mi 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

Fricasse Of Veal with Fiddleheads recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
209 people have voted
Last Reviewed on 2018-09-26



Wednesday, Sep 26 2018 Download & Print Fricasse Of Veal with Fiddleheads recipe  PDF   Casserole recipes RSS   Thumsb up

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