Fricassee of Veal with Fiddleheads

• 2 tablespoons butter or vegetable oil, or a combination
• 1 1/2 pounds veal cubes
• 2 medium onions -- chopped
• 1/2 cup dry white wine
• 1 tablespoon fresh chervil -- chopped or 1/4 teaspoon dried
• salt
• fresh ground black pepper
• 1/3 cup chicken broth
• 1/3 cup heavy cream
• 3 cups fresh fiddleheads or 10 oz frozen fiddleheads, thawed (I would substitute with asparagus or even frozen artichokes, if necessary)

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, a little salt and 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.
Serves 4.
Serving Ideas : Serve with rice, orzo, or steamed new potatoes.
Recipe adapted from "LL Bean Book of New England Cookery"