Title: Fennel in Cream
Categories: Vegetable Herb
Yield: 4 Servings

4	lg	Heads of fennel or finocchi
1/2		Stick butter or margarine
1	md	Onion, chopped fine
1/2	pt	Cream
		Salt, pepper
1	tb	Instant flour
2	tb	Bread crumbs, lightly
		Browned in butter

Trim any bruised leaves from the fennel and cut off the tops. Cut each head in quarters, then each quarter in half. Cover with water in a saucepan and boil until tender but still crisp-about 12-15 minutes. Drain and place in heatproof casserole. Meanwhile, saute onion in the butter until transparent. Pour onion and butter over the fennel. Add cream and salt and pepper to taste. Sprinkle and swirl in the instant flour. Top with the bread crumbs and place in a 350 oven for 15 minutes. Serves 4-6.

Serve with: goose, duck, pheasant, and other game birds.

SOURCE: "Cooking Wild Game"

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