Fiddle Heads A La Pompadour Recipe
Ingredients
| 454 g fiddle heads | ||
| Butter | 115 Gram | |
| Salt | 1 Milliliter | |
| Pepper | 1 Milliliter | |
| Pinch each of mace and cayenne | ||
| 5 ml flour, all purpose | ||
| 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.
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.
Chef
