Fricasse of Veal with Fiddleheads

70 minutes Prep: 20 minutes Cook: 50 minutes

424 calories per serving view nutrition facts

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Ingredients

2	tablespoons	butter	or vegetable oil, or a, combination
1 1/2	pounds	veal	cubes
2	each	onions	chopped
1/2	cup	white wine	dry
1	tablespoon	chervil	fresh, chopped, or 1/4 teaspoon dried
1	x	salt
1	x	black pepper	fresh, ground
1/3	cup	chicken broth	or veal
1/3	cup	heavy whipping cream
3	cups	fiddleheads	fresh, or 10 oz frozen fiddleheads, thawed

Directions

Heat the butter or oil in a heavy casserole and sauté the veal pieces lightly for a few minutes.

Add the onions and continue to sauté, stirring, until they are translucent.

Pour in the wine and when it comes to a boil, add the chervil, a little salt and 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.

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Nutrition Facts

Serving Size 272g

Amount per Serving

Calories 424 61% of calories from fat

	% Daily Value*
Total Fat 29.0g	44%
Saturated Fat 15.0g	74%
Trans Fat 0.0g
Cholesterol 177mg	59%
Sodium 223mg	9%
Total Carbohydrate 6.0g	2%
Dietary Fiber 1.0g	4%
Sugars 3.0g
Protein 34.0g	67%

Vitamin A	9%		Vitamin C	7%
Calcium	6%		Iron	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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