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Fiddle Heads A La Pompadour

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Ingredients
  Fiddle heads 454 Gram
  Butter 115 Gram
  Salt 1 Milliliter
  Pepper 1 Milliliter
  Cayenne 1 Pinch
  Mace 1 Pinch
  Flour 5 Milliliter
  All purpose flour 5 Milliliter
  Egg yolks 3
  Sherry 15 Milliliter
Directions

GETTING READY
1) Rinse fiddle heads and trim them.

MAKING
2) Allow fiddle heads to be steamed for 15 minutes.
3) Take a double boiler; melt butter in it and add in salt, pepper, mace and cayenne to taste.
4) Beat in flour, egg yolks and sherry.
5) Thicken the sauce by stirring and cooking well and then take it off from heat.
6) To a serving platter, transfer the fiddle heads and pour over sauce.

SERVING
7) Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Steamed
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes

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