298. 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 (10)
Instructions (15)
  1. Trim away all the green and outer leaves of about three dozen endives.
  2. Thoroughly wash and examine the endives to pick out any insects.
  3. Blanch the endives in boiling water and a little salt for ten minutes.
  4. Take the endives out and throw them into cold water.
  5. Drain the endives in a colander and press all the water from them with both hands.
  6. Cut off the roots of the prepared endives.
  7. Put the endives into a stewpan with four ounces of fresh butter, a little grated nutmeg, salt, and a little sugar.
  8. Stir the endives over a slow fire for about ten minutes.
  9. Add a ladleful of good white consommé of fowl.
  10. Allow this to continue gently simmering on a very slow fire, or in the oven, for an hour.
  11. Pass the endive through a tammy as usual.
  12. To the purée obtained, add one quart of white consommé of fowl.
  13. Clarify the soup according to custom.
  14. Just before sending the soup to table, mix with it a pint of boiling cream and a pat of fresh butter.
  15. Serve.
Original Text
298. PUREE OF ENDIVE. THIS soup should be made only when endives are plentiful and of good quality, as in the autumn season, when they are full and white. Having trimmed away all the green and outer leaves of about three dozen endives, which should be thoroughly washed and examined in order to pick out any insects, blanch them in boiling water and a little salt for ten minutes; then take them out and throw them into cold water; drain them in a colander, and with both hands press all the water from them. Having so far prepared the endives, cut off the roots and put them into a stewpan with four ounces of fresh butter, a little grated nutmeg, salt, and a little sugar. With a wooden spoon, stir the endives over a slow fire for about ten minutes, then add a ladleful of good white consommé of fowl; allow this to continue gently simmering on a very slow fire, or in the oven, for an hour; and then pass the endive through a tammy as usual. To the purée thus obtained, add one quart of white consommé of fowl; clarify it according to custom, and just before sending the soup to table, mix with it a pint of boiling cream and a pat of fresh butter, and serve. This soup is recommended for its lightness and cooling effect.
Notes
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