Fiddlehead Ferns with “Escargot” Butter
For those of you who don't care for snails, this recipe has no snails in it. This is called "escargot butter" because the butter is seasoned in the same way that it might be if it were being used with snails. This is a time-honored tradition.
Wash and trim the fiddleheads, removing the brown "skins."
Cook in four quarts of boiling salted water for only about 20 seconds. Rinse under cold water and drain.
Cream the butter and gradually adding the rest of the ingredients.
Just before serving, melt the butter in a large skillet over high heat. Add the fiddleheads and sauté for about 2 minutes, or until thoroughly heated.
Serve and enjoy!