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Serves: 6

Serves: 6
Preparation time: 25 minutes
Cooking time: 30 minutes
Total time: 55 minutes


  • 1 pound fiddleheads, cleaned
    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.
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