Veal with Fiddleheads



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. Pour in the wine and when it comes to a boil, add the chervil or marjoram, a little salt and pepper, and 1/4 cup of chicken broth. Cover and simmer gently for about 45 to 55 minutes, or until the veal is tender. Check occasionally and add a little more chicken broth, if needed. When the veal is done, stir in the heavy 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 adjust seasoning, if necessary.

Serve with rice, orzo, or potatoes.

Recipe adapted from "LL Bean Book of New England Cookery"

Serves 6

Calories per serving: 461
Fat per serving: 22.5


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Beef and Lamb Recipe Index

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