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"
Calories per serving: 461
Fat per serving: 22.5