Mrs Beetons Vegetables Revisited
Endive a la Francaise
6 Heads Endive
600ml (1 pint) Broth
85g (3oz) Butter
Salt, Pepper and Grated Nutmeg, to taste
Wash the endive thoroughly, remove the green part of the leaves and put into boiling slightly salted water.
Let it remain for 10 minutes.
Take it out, drain it until there is no water remaining.
Chop very finely.
Put it into a saucepan with the broth.
Boil over a medium to high heat until the sauce is all reduced.
Add the butter, salt, pepper and a little grated nutmeg.
Mix all well, bring to boiling point.
Serve very hot.
Time: 10 minutes to boil, 5 minutes to simmer in the broth.
Sufficient: for 3 or 4 persons.
Seasonable from November to March.
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.
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