Fiddlehead and Ham Casserole

4 tb Butter

4 tb Flour

2 c Milk

1/2 ts Salt

1 tb Parsley, chopped

1 t Chives, chopped

1 1/2 c Ham, cooked and diced

3 c Fiddlehead Ferns, cooked

Buttered Crumbs

Make a white sauce of butter, flour, milk and salt. Add parsley and chives to sauce. In a casserole, alternate layers of ham, cooked fiddleheads, and white sauce until dish is filled, ending with a layer of sauce. Cover top of casserole with buttered crumbs; bake at 350oF until sauce bubbles and crumbs are browned

(about 30 minutes). From "The Wild Flavor" by Marilyn Kluger. Los Angeles: Jeremy P. Tarcher, Inc., 1984. Pg. 249. ISBN 0-87477-338-5. Posted by Cathy Harned. Submitted By CATHY HARNED On 07-15-94 (1440)