Fiddlehead& Ham Casserole

4 tb Butter

4 tb Flour

2 c Milk

1/2 ts Salt

1 tb Chopped parsley

1 t Chopped chives

1 1/2 c Ham -- diced and cooked

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 350 degrees F 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.