Endive (Chicorée or Escarole)

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902

Source: The "Queen" Cookery Books. No.10. Vegerable
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (10)

For salad

endive ↝ Endive, raw [Vegetables and Vegetable Products]
French salad dressing ↝ Salad dressing, french dressing, reduced fat [Fats and Oils]

For "chapon"

a thin crust two inches by one inch ↝ Pie Crust, Cookie-type, Chocolate, Ready Crust [Baked Products]
a little fine salt ↝ Salt, table, iodized [Spices and Herbs]
a peeled clove of garlic ↝ Garlic, raw [Vegetables and Vegetable Products]

For cooking

endive ↝ Endive, raw [Vegetables and Vegetable Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
any rich sauce or gravy ↝ Gravy, beef [Dips, gravies, other sauces]

Instructions (7)

For Salad

Endive is well picked over and washed.
Serve by itself or with other salad herbs, with a French salad dressing.
Prepare a "chapon": a thin crust two inches by one inch, dusted with a little fine salt, and then well rubbed on both sides with a peeled clove of garlic till strongly flavoured.
Lay the "chapon" in the salad bowl, toss about with the mixture, and leave in or remove before serving, as preferred.

For Cooking

Prepare endive precisely by the directions given for dandelion, being first blanched.
Finish off in butter with lemon juice, cream, or any rich sauce or gravy, as you please.
It takes a little longer both to blanch and to cook than dandelion.

Original Text · last edited 4 days ago

Endive (Chicorée or Escarole).—Abroad several
kinds of this plant are used both for salad and cooking,
but the kinds best known in this country are the
broad-leaved or Batavian endive (escarole), the curled
endive (chicorée), and the wild endive, or succory,
as it is sometimes called (barbe de capucin). For
salad, endive is well picked over and washed, and
served by itself or with other salad herbs, with a
French salad dressing. Abroad a “chapon” (i.e.,
a thin crust two inches by one inch, dusted with a
little fine salt, and then well rubbed on both sides
with a peeled clove of garlic till strongly flavoured)
is laid in the salad bowl, tossed about with the mixture,
and left in or removed before serving, as preferred.
This “chapon” is in France a popular addition to
most salads. If endive is cooked, it is prepared precisely
by the directions given for dandelion, being first
blanched, and then finished off in butter with lemon
juice, cream, or any rich sauce or gravy, as you please.
It takes a little longer both to blanch and to cook
than dandelion.

Notes

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