Ingredients
- 350 until sauce bubbles
- 3 fiddlehead ferns (cooked)
- 1 buttered crumbs
- 2 c milk
- 1 1/2 c ham (diced)
- 4 tb butter
- 4 tb flour
- 1 t chives (chopped)
- 1 tb parsley (chopped)
- 1/2 ts salt
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.
