2094—Endives or Brussels Chicory

Whatever be the purpose for which they are intended, endives should always be cooked preparatively as follows:—

After having washed and cleaned them, put them in a well-tinned saucepan containing (per three lbs. of endives) a liquor prepared from the juice of a lemon, a pinch of salt, one oz. of butter, and one-fifth pint of water. Cover the saucepan; boil quickly, and complete the cooking on the side of the fire for from thirty to thirty-five minutes.

Endives may thus be served plain, and constitute a very favourite vegetable or garnish. They may accompany all Relevés of butcher’s meat.

Some cardoon recipes may also be applied to them, more particularly à la Mornay, à la Crème, and à la Milanaise—all of which suit them admirably.