Endive and Eggs

Ingredients

• j large white endive
• i £ teaspoonful Lemco
• Salt
• pepper
• i oz. butter
• | A little ketchup
• Eggs

Method

1. 1

   Pick carefully, and wash thoroughly in two waters the endive, then pour boiling water over it to remove the bitter taste.

2. 2

   Strain and place in cold water for about 10 minutes.

3. 3

   Squeeze the vegetable very dry and chop finely.

4. 4

   Put the endive in a stewpan, and pour over it a breakfast cupful of stock, made by dissolving half a teaspoonful of Lemco in boiling water, and season with pepper, salt, and ketchup.

5. 5

   Boil till tender.

6. 6

   When cooked, drain the stock away and beat up the vegetable with the butter.

7. 7

   Arrange in a flat mould on a hot dish, and serve with nicely poached eggs on the top of it.

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 28. The excerpt below is the record exactly as published.

ENDIVE AND EGGS. (With kind permission of the Liebig Company.) j large white endive. I £ teaspoonful Lemco. Eggs. Salt and pepper. i oz. butter. | A little ketchup

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