"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Baked Fiddleheads Recipe

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This recipe for Baked Fiddleheads, by , is from The Intelligencer Cookbook Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Hazel McNeil, Belleville (1982)

Category:
Category:

Ingredients:  
Ingredients:  
Fiddleheads
salt
butter
3 tbsp. flour
1 c stock or vegetable water
1/2 c cream
1 egg yolk
2 tbsp. parmesan cheese
1/2 c bread crumbs

Directions:
Directions:
Wash fiddleheads. Cook in boiling salted water 10 min. Meanwhile make a sauce by melting 3 tbsp. butter and stir in flour, a pinch of salt, a cup of stock (or the water in which ferns are cooking) and 1/2 c cream. Stir in egg yolk and finally cheese. Stir until all the cheese melts. Place fiddleheads in buttered oven dish carefully in layers. Pour sauce over each layer and sprinkle a little parmesan on each layer. Cover top with sauce and sprinkle with breadcrumbs. Place in hot oven for 20 min or long enough to brown the crumbs.

 

 

 

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