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Fiddlehead ferns with escargot butter

Yield: 4 Servings

Ingredients:

• 1 lb Fiddlehead Ferns Salt MMMMM----------------------ESCARGOT BUTTER---------------------------
• 3 tb Unsalted Butter at room Temperature
• 1 Clove Garlic minced
• 1 tb Shallots minced
• 3 tb Parsley minced
• 3 dr Fresh Lemon Juice

Instructions:

Salt and Black and Cayenne Peppers Wash fiddleheads and remove skins; trim off the ends. If using fresh fiddleheads cook in 4 qt. rapidly boiling salted water for 20 seconds. Refresh under cold water and drain. To prepare escargot butter cream butter and gradually whisk in remaining ingredients. (Recipe can be prepared ahead to this stage.) Just before serving melt escargot butter in a large frying pan over high heat. Add ferns either cooked or canned (drained if canned) and saute for 1 to 2 minutes or until thoroughly heated. Per serving: 60 calories; 4 gm protein; 5 gm carbohydrates; 4 gm fat; 2 gm saturated fat; 8 mg cholesterol; 18 mg sodium. From Steven Raichlen's 05/02/90 "No Time to Fiddle Around: The Season is Short for the Elusive Ostrich Fern Sprout" article in "The Washington (DC) Post." Pg. E16. Posted by Cathy Harned. Submitted By CATHY HARNED On 07-15-94 (1438)

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