Stuffed Endive

Ingredients

• 1% cup cooked chicken
• 2 stalks endive
• 1 tablespoon parsley
• 2 tablespoons butter
• 1 slice onion
• V4 cup water or chicken stock
• 14 cup soft bread crumbs
• Salt and pepper
• 2 tablespoons milk
• Y% teaspoon pepper

Method

1. 1

   Put meat twice through food chopper with parsley and onion.

2. 2

   Cook bread crumbs and milk to a smooth paste, add meat and season with salt and pepper, and shape in rolls about 3 inches long and the size of a finger.

3. 3

   Separate the leaves from endive, wrap around the stuffing, and tie with a thread.

4. 4

   Melt butter in heavy saucepan and brown lightly.

5. 5

   Add the stuffed endive with water or chicken stock and salt and pepper, cover, and cook about 40 minutes or until tender.

6. 6

   Arrange on serving dish and carefully remove threads.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 194. The excerpt below is the record exactly as published.

STUFFED ENDIVE 1% cup cooked chicken 2 stalks endive 1 tablespoon parsley 2 tablespoons butter 1 slice onion V4 cup water or chicken stock 14 cup soft bread crumbs V teaspoon salt 2 tablespoons milk Y% teaspoon pepper Salt and pepper

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