Endive Preparation

Ingredients

• At least six heads of Endive
• half an ounce of salt
• two small teaspoonfuls of flour
• a teacupful of milk
• a dessert-spoonful of made mustard
• a little butter
• minced onion
• some minced parsley
• pepper
• salt

Method

1. 1

   Pick off outer leaves, cut off green tips, wash in salted water, and drain.

2. 2

   Boil Endive in salted water for 25 minutes.

3. 3

   Drain, cool, chop, and dress like Spinach or simmer in broth.

4. 4

   For puree, mince boiled Endive and cover with a sauce made from butter, flour, milk, pepper, and salt, binding with egg yolk.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 237. The excerpt below is the record exactly as published.

pepper, salt, and chopped herbs. Melt a little butter in a stewpan ; as soon as it is boiling hot add a teaspoonful of vinegar and two tablespoonfuls of oil, stir well, pour over the dandelions and potatoes, and serve very hot. Cream might take the place of the oil. The Fi'ench call this dish Pissenlits en salade chaude. Dandelion leaves when thoroughly blanched make good sandwiches with bread and butter and cold chicken or game. But if at all green the taste is unp'easantly medicinal. ENDIVE. Endive is a troublesome vegetable to cook, for the Curled Endive, which is more often cultivated in England than the Batavian sort, is apt to have its wrinkled leaves crowded with insects. At least six heads of Endive are required for a dish. Endive can be cooked like Spinach, but it requires a good deal of preparation first. Pick off all the outer leaves, cut off the green tips of the other leaves, so that only the white remain. Cut the roots off, detach all leaves from the stalk, and wash the Endive in two or three salted waters. Spread out each leaf with the point of a knife, and look carefully for insects. Drain well in a colander, put the Endive into a large stewpan with plenty of ENDIVE 343 boiling water, throw in half an ounce of salt, and continue to boil for twenty-five minutes. When the Endive is tender, drain and cool it and (1) press it through a coarse wire sieve, (2) chop the leaves fine on a clean board. Endive can then be dressed like Spinach, or it can be simmered in broth for a couple of hours. In this latter case, the Endive should become thick enough to bear being put in a heap. Garnish with fried croutons. Endive, finely minced after being boiled for half an hour, makes a good puree, covered with a sauce made by putting- half an ounce of butter rolled in flour into a teacupful of milk, then add pepper and salt, boil for five minutes, stirring all the time, bind with the yolk of an egg, and serve hot. Another way of cooking Endive is to boil it till tender in salted water, and then press out the moisture very gently with a cloth. Make a white roux by mixing two small teaspoonfuls of flour in a little cold water, put it in a stewpan with a little butter, minced onion, and a dust of salt, stir it till cooked. Put in the Endive and let all simmer gently for fifteen minutes. Add a dessert- spoonful of made mustard and some minced parsley

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