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