Fricasse Of Veal with Fiddleheads

2 tb Butter

OR vegetable oil, or a Combination 1 1/2 lb Veal cubes

2 md Onions -- chopped

1/2 c Dry white wine

1 tb Fresh chervil -- chopped

OR 1/4 teaspoon dried Salt Fresh ground black pepper 1/3 c Chicken broth

OR veal broth 1/3 c Heavy cream

3 c Fresh fiddleheads

OR 10 oz frozen fiddleheads, Thawed

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. Pourin the wine and when it comes to a boil, add the chervil, a little salt nd 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. Recipe By : L.L. Bean Book of New England Cookery