Endive Purée

Ingredients

• two heads of endive
• half an ounce of butter
• half a gill of good white sauce or milk
• the yolk of a raw egg
• a quarter of an ounce of butter
• half an ounce of butter
• half an ounce of flour

Method

1. 1

   Remove the green leaves from the endive, wash, cut into quarters, and boil in salted water for 20-25 minutes.

2. 2

   Drain, refresh with cold water, chop finely.

3. 3

   Melt butter in a saucepan, add chopped endives, season with salt and mace, stir until absorbed.

4. 4

   Moisten with white sauce or milk, mix well, and pass through a sieve.

5. 5

   Add egg yolk and butter, keep warm.

6. 6

   Thicken stock with butter and flour, add endive mixture without boiling.

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 25. The excerpt below is the record exactly as published.

two heads of endive of a good size, Avash the others well, cut each in four, and plunge the pieces into fast-boiling salted water ; boil for tAventy or tAventy-fiA^e minutes, drain, “refresh '' them Avith a dotichc of cold water, and, after pressing all moisture from them, chop them up as small as possible. Melt half an ounce of butter in a steAvpan, put in the chopped endives, dust over Avith salt and a pinch of poAvdered mace, and stir Avithout stopping over a moderate fire until the vege- table has absorbed the butter ; next moisten Avith half a gill of good Avhite sauce or milk, stir till Avell mixed, and then pass through the sieve. To the puree thus obtained add the yolk of a raAV egg and a quarter of an ounce of butter, keeping it Avarm in the bain- 7narie. Having cleared the stock of all fat, proceed to thicken it slightly, using half an ounce of butter and half an ounce of flour

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