114. PUREE OF ENDIVE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (18)
  1. Trim off all the outside leaves of the endives.
  2. Wash them thoroughly, and carefully remove all insects.
  3. Throw the endives into a stewpan of boiling water.
  4. Allow them to remain boiling for the space of twenty minutes.
  5. Immerse them in cold water.
  6. When cool, squeeze each endive separately, entirely extracting the water.
  7. Cut off the root end from each endive.
  8. Chop the leafy portion.
  9. Place the chopped endives in a stewpan with butter, nutmeg, sugar, and salt.
  10. Stir the whole over a stove-fire with a wooden spoon for five minutes.
  11. Moisten with a ladleful of white broth.
  12. Cover with a round of buttered paper.
  13. Place the lid on the stewpan.
  14. Set it on a slow fire to continue very gently simmering for half an hour.
  15. Add a small ladleful of white sauce and half a pint of cream.
  16. Reduce the purée quickly on a brisk fire.
  17. As soon as it is reduced to its proper consistency, instantly remove it into a small stewpan for use.
Finishing
  1. This kind of purée is usually rubbed through a coarse hair-sieve in preference to a tammy.
Original Text
114. PUREE OF ENDIVE. TRIM off all the outside leaves of a dozen full white-heart endives; wash them thoroughly, and carefully remove all insects, &c.; throw the endives into a stewpan of boiling water, and after allowing them to remain boiling for the space of twenty minutes, immerse them in cold water. When thus cool, squeeze each endive separately, entirely extracting the water; then cut off the root end from each endive, and after first chopping the leafy portion, place them in a stewpan with two ounces of fresh butter, nutmeg, sugar, and salt; stir the whole over a stove-fire with a wooden spoon for five minutes, moisten with a ladleful of white broth, then cover with a round of buttered paper, place the lid on the stewpan, and set it on a slow fire to continue very gently simmering for half an hour; next add a small ladleful of white sauce and half a pint of cream, and reduce the purée quickly on a brisk fire; as soon as it is reduced to its proper consistency, instantly remove it into a small stewpan for use. This kind of purée is usually rubbed through a coarse hair-sieve in preference to a tammy.
Notes
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