Baked fiddleheads

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Photo: Page Turner E-cookbooks
Prep Time:
25 minutes
Cooking Time:
30 minutes
Servings:
6


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Ingredients

  • 1 pound fiddleheads, cleaned
    3 tablespoons butter
    3 tablespoons flour
    1 cup chicken stock
    1/2 cup cream
    2 egg yolks
    2 tablespoons Parmesan cheese
    1/2 cup breadcrumbs

Directions

Wash fiddleheads.
Cook in boiling salted water for ten minutes, until partly cooked.
Make a sauce by melting the butter; into which stir the flour, a pinch of salt, the chicken stock and cream.
Then stir in the egg yolks and finally the grated Parmesan cheese. Stir until all the cheese melts.
Do this over a low heat.
In a buttered oven-proof dish put the fiddleheads carefully in layers. Pour sauce over each layer; sprinkle a little Parmesan on each layer of sauce.
Cover the top layer of fiddleheads with sauce and sprinkle with breadcrumbs.
Bake until sauce is bubbly.

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