Post by Okwes on Sept 27, 2006 13:33:43 GMT -5
Abenaki Fiddlehead stew...
1.5 cups cleaned fiddleheads, finely chopped
1 small dove, quail or game hen, de-boned and cut into small pieces
2 chicken bouillon cubes
1 small onion, minced
2 tablespoons butter
3.5 cups milk
.5 cup thick cream
Pepper, herbs and sea salt to taste
Melt butter and bouillon cubes in a sauce pan...
Saut� onions, meat and fiddleheads for 8-10 minutes...add milk and
heat thoroughly; stir in cream and season to taste...serve steaming
hot with fresh rolls or fry bread...
1.5 cups cleaned fiddleheads, finely chopped
1 small dove, quail or game hen, de-boned and cut into small pieces
2 chicken bouillon cubes
1 small onion, minced
2 tablespoons butter
3.5 cups milk
.5 cup thick cream
Pepper, herbs and sea salt to taste
Melt butter and bouillon cubes in a sauce pan...
Saut� onions, meat and fiddleheads for 8-10 minutes...add milk and
heat thoroughly; stir in cream and season to taste...serve steaming
hot with fresh rolls or fry bread...