Fricasse of Veal with Fiddleheads

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 ¼ 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 to 4 minutes more.

Taste and correct the seasoning, if necessary.