Stewed Endive
Ingredients
Directions
Prepare the endive
Trim off the green parts of the endive heads and cut them into pieces.
Scald the endive pieces until half cooked.
Squeeze out excess moisture and chop the endive.
Stew and serve
Place the chopped endive in a saucepan and add a small quantity of strong broth.
Stew until tender and serve in a sauceboat or under roast mutton.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Endive
- Forms the body of the dish; cooking softens its fibres until tender.
- Strong broth or stock
- Supplies liquid and savoury flavour as the endive stews.
The step that matters
Squeezing out the moisture. Endive holds a lot of water. If it is not squeezed dry after scalding, the stew becomes watery and dilute, and the broth cannot coat the pieces properly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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