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Serves 6
1
pound fiddleheads
3 tablespoons butter
3 tablespoons flour
1 cup
chicken stock
1/2 cup cream
2 egg yolks
2 tablespoons Parmesan
cheese
1/2 cup breadcrumbs
Wash fiddleheads.
Cook in
boiling salted water for ten minutes, until partly cooked.
Make a sauce by
melting the butter; into which stir the flour, a pinch of salt, the chicken
stock and cream.
Then stir in the egg yolks and finally the grated Parmesan
cheese. Stir until all the cheese melts.
Do this over a low heat.
In a
buttered oven-proof dish put the fiddleheads carefully in layers. Pour sauce
over each layer; sprinkle a little Parmesan on each layer of sauce.
Cover
the top layer of fiddleheads with sauce and sprinkle with breadcrumbs.
Bake
until sauce is bubbly.
