---------- Recipe via Meal-Master (tm) v8.01
  
       Title: (Tetes De Violon a L'ail (Garlic-Flavoured Fiddleheads)
  Categories: Vegetables, Ethnic, Garlic
       Yield: 4 servings
  
       1 lb Fiddleheads; fresh -OR-             2    Shallots; finely chopped
       1 pk -frozen fiddleheads, 300 g          1 tb Soya sauce
     1/4 c  Butter                              1 ts Sugar, granulated
       6    Garlic cloves;finely chopped        3 tb White wine
  
   Tetes de Violon a l'Ail
   
   The tiny, curled fronds of fern, which have gained a reputation as one of
   Canada’s national foods, come in a large part from the Matapedia River
   valley. At Auberge La Coulee Douce in Causapcal, Suzanne Couisneau likes to
   steam fiddleheads, then season then with garlic sauce.
   
     Shake fresh fiddleheads in a paper bag until brown skins come off;
   discard skins. Steam fresh or frozen, unthawed, fiddleheads until just
   tender. Meanwhile, heat butter in heavy frying pan and saute garlic and
   shallots until softened. Blend in soya sauce, sugar and wine. Add steamed
   fiddleheads, turning to coat them well in sauce. Serve at once. SERVES:4
   
   Source: _A Taste of Quebec_ by Julian Armstrong
  
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