1157. ENDIVE, WITH CREAM

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (4)
  1. Pick off all the outer leaves, leaving only the white; trim the roots, and wash the endive in several waters, carefully removing any insects that may be concealed in the inner folds of the leaves.
  2. Put 2 large stewpan half filled with water on a brisk fire, and when it boils, throw in the endives with a handful of salt, and allow them to continue boiling fast until they become quite tender; drain them in a colander, immerse them in plenty of cold water, then squeeze all the moisture from them, and place them on a sieve.
  3. Next, take each head of endive separately, cut off the root, and again look over the leaves, spreading them on the table with the point of a knife; when this is completed, chop them very fine, and pass them through a coarse wire sieve.
  4. Then place them in a stewpan with a quarter of a pound of fresh butter, a little grated nutmeg, and salt; stir this over the fire for ten minutes, add half a pint of double cream, a gravy-spoonful of Béchamel or Velouté sauce, and a dessert-spoonful of pounded sugar; keep the endives boiling on a stove-fire until sufficiently reduced so as to be able to pile them on a dish when sending to table; garnish round with croûtons or fleurons, and serve.
Original Text
1157. ENDIVE, WITH CREAM. PICK off all the outer leaves, leaving only the white; trim the roots, and wash the endive in several waters, carefully removing any insects that may be concealed in the inner folds of the leaves. Put 2 large stewpan half filled with water on a brisk fire, and when it boils, throw in the endives with a handful of salt, and allow them to con-tinue boiling fast until they become quite tender; drain them in a colander, immerse them in plenty of cold water, then squeeze all the moisture from them, and place them on a sieve. Next, take each head of endive separately, cut off the root, and again look over the leaves, spreading them on the table with the point of a knife; when this is completed, chop them very fine, and pass them through a coarse wire sieve. Then place them in a stewpan with a quarter of a pound of fresh butter, a little grated nutmeg, and salt; stir this over the fire for ten minutes, add half a pint of double cream, a gravy-spoonful of Béchamel or Velouté sauce, and a dessert-spoonful of pounded sugar; keep the endives boiling on a stove-fire until suffi-ciently reduced so as to be able to pile them on a dish when sending to table; garnish round with croûtons or fleurons, and serve.
Notes
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