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  Fiddleheads On Toast
  Category: Breakfast
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 284
Ingredients:
Fiddlehead ferns
Toast
Instructions:
Fiddleheads on Toast I: Cook fiddleheads; drain. Arrange on squares of
toasted bread or on toasted English muffin halves. Pour rich white
sauce with diced, hard-boiled eggs added over all. Serve sprinkled
with paprika.

Fiddleheads on Toast II: Cook fiddleheads; drain. Arrange on toast
and top each serving with slices of crisp-fried bacon and a generous
amount of white sauce, either plain or with cheese added.

Fiddleheads on Toast III: Cook fiddleheads; drain. Roll fiddleheads
in thin ham slices; broil and serve on toast or toasted English
muffin halves with white sauce to pour over. Add cheese to the white
sauce, if desired.

From _The Wild Flavor_ by Marilyn Kluger. Los Angeles: Jeremy P.
Tarcher, Inc., 1984. Pg. 250. ISBN 0-87477-338-5. Typed for you by
Cathy Harned.
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