ENDIVE A LA FRANCAISE

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Cook: 15 min Total: 15 min
Yield: 3.0 – 4.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (6)

6 heads of endive ↝ Endive, raw [Vegetables and Vegetable Products]
1 pint of broth ↝ Soup, broth [Soups, broth-based]
3 oz. of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]

Instructions (8)

Wash and boil the endive as in the preceding recipe
chop it rather fine
put into a stewpan with the broth
boil over a brisk fire until the sauce is all reduced
then put in the butter, pepper, salt, and grated nutmeg
mix all well together
bring it to the boiling point
serve very hot

Original Text

ENDIVE A LA FRANCAISE.

1118. INGREDIENTS.—6 heads of endive, 1 pint of broth, 3 oz. of fresh butter; salt, pepper, and grated nutmeg to taste.

Mode.—Wash and boil the endive as in the preceding recipe; chop it rather fine, and put into a stewpan with the broth; boil over a brisk fire until the sauce is all reduced; then put in the butter, pepper, salt, and grated nutmeg (the latter must be very sparingly used); mix all well together, bring it to the boiling point, and serve very hot.

Time,—10 minutes to boil, 5 minutes to simmer in the broth.

Average cost, 1d. per head.

Sufficient for 3 or 4 persons.

Seasonable from November to March.

Notes

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