Creme de Chicoree aux Quenelles (Cream of Endive with Liver Quenelles)

Ingredients

• four heads of endive
• a quart of boiling broth
• a gill of cullis
• the yolks of four eggs
• a bit of butter
• a little salt and pepper
• a very little flour
• a pinch of sugar

Method

1. 1

   Clean and boil endive in salted water, then chop.

2. 2

   Cook with butter until moisture is reduced, add salt, pepper, and flour.

3. 3

   Pour in broth and cullis, stir until boiling, add sugar, simmer for half an hour, pass through a sieve, bind with egg yolks, and finish with butter.

4. 4

   Serve with liver quenelles.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 34. The excerpt below is the record exactly as published.

Creme de Chicoree aux Quenelles (Cream of Endive with Liver Quenelles) Saumon Dunkergne (Stewed Salmon) Filets de Soles Ostende (Cold Fillets of Soles) Filets de Pigeons (Fillets of Pigeons) Langue de Boeuf a la Bruges (Braised Ox-Tongue) Rave Farc6 (Stuffed Turnips) Capon a la Flammande (Braised Fowl) Tarte aux Pommes Cateau Riche (Apple Tart) (Rich Cake) Peche Glace (Peach Ice) Dessert (Fruit) 64 BELGIUM Consomme aux Legumes. (Clear Soup with Vegetables.) Clean, peel, and cut into small thin dice two carrots, two turnips, and one onion shred very fine, and half of a small cabbage. Put two ounces of butter into a pan, and when hot fry the above vegetables in it till a lightish brown ; now put in a teaspoonful of sugar, and shake over the fire for a couple of minutes. Put the vegetables on a drainer, and when dry put them in a pot containing two quarts of good clear beef stock and a pint of water ; bring to the boil, skim carefully, and simmer at the side of the fire for an hour. Wash and pick a small handful of sorrel and chervil leaves, which mince roughly and put in the soup. Cook for other five min- utes, removing any scum which may rise. Take the crust of half a French roll, which cut in dice ; slightly brown in the oven or in front of the fire. Put these in a tureen and pour the soup over. Creme de Chicoree aux Quenelles. (Cream of Endive with Liver Quenelles.) Clean thoroughly four heads of endive, cut them across transversely, plunge them into boiling salted water, and boil for ten minutes ; drain and put them into cold water for a minute, press the water out and chop them up ; place it in a stewpan with a bit of butter till all the moisture is reduced, put in a little salt and pepper, and shake in a very little flour. Pour in a quart of boiling broth and a gill of cullis, and stir until it again boils, add a pinch of sugar ; simmer gently at the side of the 65 E BANQUETS OF THE NATIONS fire for half an hour. Pass the whole through a sieve, and bind with the yolks of four eggs

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