and mushrooms combined, and they are delectable served with either of these compatibly flavored foods. But the best dish of plump fiddleheads is simmered gently and served hot, enhanced only by the simplest adornment of melted butters, served within hours after the crosiers are gathered..." From _The Wild Flavor_ by Marilyn Kluger. Los Angeles: Jeremy P. Tarcher, Inc., 1984. Pp. 245-248. ISBN 0-87477-338-5. Typed for you by Cathy Harned.