---------- Recipe via Meal-Master (tm) v8.03
  
       Title: (TETES DE VIOLON A L'AIL (GARLIC-FLAVOURED FI
  Categories: Vegetables, Ethnic, Garlic
       Yield: 4 Servings
  
       1 lb Fiddleheads; fresh -OR-
       1 pk -frozen fiddleheads, 300 g
     1/4 c  Butter
       6    Garlic cloves;finely chopped
       2    Shallots; finely chopped
       1 tb Soya sauce
       1 ts Sugar, granulated
       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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