Brussels Endive

Ingredients

• a dozen Brussels endive
• four ounces of butter
• the juice of three lemons
• a quarter pint of water
• a little pepper
• a little salt
• sufficient flour
• sufficient butter
• sufficient milk

Method

1. 1

   Clean and trim the Brussels endive, put them in a pan with butter, lemon juice, water, pepper, and salt.

2. 2

   Cover and cook until tender.

3. 3

   Strain the liquor and add flour, butter, and milk to make a white sauce, which is poured over the vegetables.

4. 4

   Serve as a separate dish.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 72. The excerpt below is the record exactly as published.

Brussels Endive.) Clean and trim a dozen Brussels endive, put them in a pan with four ounces of butter, the juice of three lemons, a quarter pint of water, a little pepper and salt. Cover the pan and cook till tender. Strain the liquor and add sufficient flour, butter, and milk, to make into a good white sauce, which pour over the vegetables. When you have dished them, serve as a separate dish. Grives, Salad de Laitues. (Thrushes in Casserolle.) Clean and truss eight thrushes. Put them in a casse- role along with six juniper berries cut in small pieces, a good bit of butter broken into pieces, pepper and salt. Cover closely and cook in the oven for twenty minutes. Dish the birds, put half a cupful of stock cullis into the casserole, heat up and pour over the birds. Serve with a salad. Salad. Cut up some well-washed endive, lettuce, dandelion leaves, or other salad herbs, and mix with tehm small 162 FRANCE (South) quantities of chopped shallot, chervil, a.nd tarragon. Mix together one teaspoonful of salt, half a teaspoonful of pepper, four tablespoonfuls of salad oil, and two tablespoonfuls of vinegar. Put the salad herbs and dressing into a salad bowl, and mix well. Glace Savoie. (Fruit Bowl Ice.) Pare off all the pithy parts of pineapples, pears, bananas, peaches, and apricots, and slice same. Stone cherries, grapes, and plums ; and, if possible, put in a handful of red currants and strawberries. Moisten all the fruits with a glassful of vanilla-syrup mixed in one large glass of claret, one glass of brandy, and the juice of two oranges. Stir with a wooden spoon for twenty minutes, and drain off the juice, which boil with a large tablespoonful of sugar till jellied ; then stand till cold. Make a good vanilla ice cream, which place in a dish (which must be standing on ice). Place the fruit on the top of this, then put the jelly on the top of the fruit, and on top of all a good thick layer of very stiffly-whipped cream, which also has been kept standing on ice. If possible serve the glace in a dish surrounded with crushed ice. XXII— GERMANY (North) Menu Brunschweiger Wurst, Liebesapfel (Brunswick Sausage and Tomatoes) Aal Suppe mit Schwamm Klossen (Eel Soup and Floating Dumplings) Kirschen Suppe (Cherry Soup). Gedampfter Karpfen (Braised Carp) Sauer Kraut und Austern (Pickled Cabbage and Oysters) Berliner Schnitzel Puffer und Selerie (Veal Cutlets) (Pancakes and Stewed_Celeriac) Gebackene Schweinebrust mit Klossen (Baked Breast of Pork and Dumplings) Schnetze Hoellische (Woodcock in Flames) Propheten Kuchen Apfel Torte (Prophet's Cakes) (Apple Tart) Prinz Puckler Eis (Prince Pickler Ice) Frucht Kaffee (Fruit)j (Coffee) 164 GERMANY (North) Brunschweiger Wurst and Liebesapfel . (Brunswick Sausage and Tomatoes.) A thin slice of tomato, which pepper, salt, and vinegar ; place on the top a strip of Brunswick sausage slightly covered with chutney, and a strip of the white of egg on each side, and surround the whole with small pieces of lettuce dipped in vinegar, sugar, and pepper. Brunswick Sausages. Take six pounds of young pork from the legs and back ribs in the proportion of four pounds lean to two pounds fat. Remove all sinews and skin very carefully. Put through a fine mincing machine two or three times. Mix two and a half ounces salt, half ounce white pepper, and forty-five grains saltpetre : work this very thor- oughly along with half a breakfast cupful of rum into the minced pork. Get a bullock's narrow middle gut, which clean well and pack in the mixture, being careful to do this as tight as possible, pricking the skin here and there with a needle to let out the air. Tie the ends and hang up till next morning, when you will again squeeze the ends to tighten the sausage, after which have it smoked, and the slower it is smoked the better. Meat Sausage. You make this exactly the same as Brunswick sausage, only using five pounds of very lean beef minced very fine, and one pound of pork fat cut the size of dice, and leaving out the rum. 165 BANQUETS OF THE NATIONS Aal Suppe mit Klossen. (Eel Soup and Dumplings.) Fillet and cut in thick pieces four small eels, one small tench, and one perch ; with the heads and bones of these fish, water, wine, vegetables, and spices, prepare two quarts of good broth. Blanch in white wine three or four dozen oysters, drain and trim them, to be kept on one side, preserving their liquor. Mince, fry in butter a carrot, an onion, and a piece of celery root ; moisten these vegetables with the pre- viously prepared broth, and a little white wine ; season, add the pieces of fish, and let them boil on a moderate fire ; this done, pass the broth through a fine sieve, and skim off the fat, preserving the pieces of fish. Mix three ounces of butter, and two tablespoonfuls of flour, cook without allowing it to take colour ; dilute it with the previously prepared fish broth. Stir the liquid over the fire till boiling, then remove the stewpan to the side of the fire. Twenty-five minutes afterwards carefully skim the fat off the soup, pass it through a sieve into another stewpan, add to it shredded raw mushrooms, as well as the oyster liquor ; ten minutes afterwards thicken the soup with four yolks of eggs diluted with a little raw cream ; take it off the fire ; mix in the oysters as well as the pieces of tench, perch, and eel, carefully pared without skin and bone. Finish the soup with a pinch of cayenne, and another pinch of chopped parsley. 166 GERMANY (North) Schwamm Klossen. (Floating Dumplings.) Beat lightly three eggs into six tablespoonfuls of sifted flour, and stir in half a pint of milk. Melt two ounces of butter in a pan, mix the batter with this, and stir till cooked. Remove it from the fire, and keep stirring till nearly cold. Then add a little salt

Cook this with the app: pantry check, scaling, and the assistant.