Endive, with Veal Gravy

Ingredients

• half a dozen heads of endive
• good gravy
• a little salt
• a little sugar

Method

1. 1

   Blanch endive in hot water, then cold.

2. 2

   Drain and stew in gravy until tender.

3. 3

   Add velouté sauce or thicken with butter and flour.

4. 4

   Serve hot.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 505. The excerpt below is the record exactly as published.

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. tFse salted water plentifully to dislodge the insects ; soak the heads in it, then di-ain, and boil them for fifteen miruites in water salted slightly. Have ready a stewpan with an oimce of butter, and when the endive has been squeezed dry and the butter melted, put it into the pan, and add a salt-spoonful of salt, pepper, and a gill of cream. Let all get thoroughly hot, and move the contents of the pan whale heating. Pro- bable cost. Id. to 2d. per head. Sufficient for three or four persons. Endive, with Veal Gravy.— Strip off the outer leaves from half a dozen heads of I endive, and blanch the heads by throwing them into hot water and then into cold. Drain well. END ( 20.3 ) EVE and stew until tender in good gravy

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