Endive Soup (Alsace-Lorraine)

Ingredients

• Trim and parboil 4 heads of chicory
• Add 2 ounces butter
• salt
• pepper
• and mace
• and 2 ounces flour.
• Then add I quart of veal stock
• and i cup of boiling milk.
• add yolks of 2 eggs, beaten in ^ cup of milk.

Method

1. 1

   Trim and parboil chicory, drain and chop finely.

2. 2

   Add butter, salt, pepper, mace, and flour.

3. 3

   Then add veal stock and boiling milk.

4. 4

   Cook for 1 hour, add beaten yolks in milk, and strain through a sieve.

5. 5

   Serve at once.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 14. The excerpt below is the record exactly as published.

ENDIVE SOUP. (Alsace-Lorraine.) Trim and parboil 4 heads of chicory, drain it and chop it very fine. Add 2 ounces butter, salt, pepper, and mace, and 2 ounces flour. Then add I quart of veal stock and i cup of boiling milk. Cook for I hour, add yolks of 2 eggs, beaten in ^ cup of milk

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