Dressed Endive

Ingredients

• Pick off all the outer leaves
• 2 ozs. of butter
• a pinch of salt
• half a gill of cream
• a tablespoonful of white sauce
• a dessert-spoonful of powdered sugar

Method

1. 1

   Clean and boil the endive in salted water until tender.

2. 2

   Drain and squeeze out water.

3. 3

   Chop leaves, mix with butter, salt, cream, white sauce, and sugar.

4. 4

   Simmer until thick, garnish with fried croutons, and serve hot.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 133. The excerpt below is the record exactly as published.

Dressed Endive. Pick off all the outer leaves, leaving only the white. Trim the roots and wash the endive in several waters, carefully removing any insects concealed in the folds of the leaves. Put a large stewpan half full of water on the fire. When the water boils throw in the endive with a handful of salt ; let the endive con- tinue to boil until quite tender. Drain in a colander, and also squeeze till all the water is got rid of Take each head of endive and cut off the root ; again look through the leaves for insects (spreading each leaf out with the point of a knife). Chop the leaves small, and pass through a coarse wire sieve. Put them in a stewpan with 2 ozs. of butter, a pinch of salt, and stir over the fire for ten minutes ; add half a gill of cream, a tablespoonful of white sauce, and a dessert- spoonful of powdered sugar

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