Melt butter and bouillon cubes in a sauce pan and sauté onions and fiddleheads for 10 minutes. Add milk and heat thoroughly; stir in cream and season to taste. Serve steaming hot. Makes 6 servings:
| Identifier (URI) | Rank |
|---|---|
| dbkwik:resource/kNiYIEAVVcXLbrGSo9X3LA== | 5.88129e-14 |
![[RDF Data]](/fct/images/sw-rdf-blue.png)
