Endive, Dressed

Ingredients

• half a dozen heads of endive
• a pint of good stock or veal gravy
• a tea-spoonful of pounded sugar
• a table-spoonful of lemon-juice
• thicken with butter and flour

Method

1. 1

   Plunge the heads of endive into salted water, blanch, drain, and finely chop.

2. 2

   Put stock or gravy in a stewpan, add endive, sugar, and salt, and stew until tender.

3. 3

   Thicken with butter and flour, stir in lemon juice, and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 504. The excerpt below is the record exactly as published.

Endive, Dressed. — There are many varieties of endive : the green curled sort is principally used for salads. Those who like the bitterness of this -s'egetable will find it, when cooked according to the recipes here given, a wholesome and agreeable change during the summer. The green leaves may be boiled like those of any other vegetable, only changing the water twice to take off the bitterness. After boiling till tender, throw the endive into cold water for ten minutes; then squeeze out the water, and when di-y chop and stew with butter, gravy, or, like spinach, beat it smooth, and servo round cutlets, or alone, with bread sippets as a garnish. Time to boil, half an hour. Probable cost. Id. to 2d. per head. Endive, Dressed,for Second Coiirse. — Use salted water plentifully for this vege- table. Plunge the heads, after removing the green leaves, into it. When thoroughly free from gi'it and insect, blanch, drain dry, and finely chop them. Put a pint of good stock or veal gravy into a stewpan, with half a dozen heads so prepared ; add a tea-spoonful of pounded sugar and a little salt, and stew till tender. When ready to serve, thicken with butter and flour, and stir in a table-spoonful of lemon- juice, or add a little Espagnole sauce, and serve with a fricandeau of veal or poached eggs on the top. Time, ten minutes to boil ; about five minutes to sirmner in gravy. Probable cost. Id. to 2d. per head. Sufficient for three or fom- persons. Endive, Stewed.— Strip off the outer green leaves from half a dozen heads of endive

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