Fiddlehead Greens and Tiny Onions in Pastry Shells
From:	Paulette, Saint-Leonard, Quebec, Canada
Servings:	4
Ingredients	Preparation
2 tablespoons [30 mL] butter 2/3 cup [160 mL] fiddlehead greens 24 tiny onions Salt and pepper 1 shallot, minced 1/4 cup [60 mL] brown sauce 2 tablespoons [30 mL] freshly chopped parsley 4 flaky pastry shells	Into a frypan, melt butter; fry together fiddlehead greens and onions until golden. Salt and pepper, to taste. Mix in minced shallot. Stir in brown sauce. Bring to a boil; remove from heat and sprinkle with chopped parsley. Fill pastry shells with mixture. Serve.