Endive Puree

Ingredients

• 9 ounces finely minced onion
• 9 ounces finely minced carrot
• 9 ounces finely minced turnip
• ¼ pound chopped mushrooms (peelings and stalks)
• pepper to taste
• coarse sea salt to taste
• powdered herbs to taste
• 1 ounce meat glaze
• hot broth (enough to cover cutlets)
• buttered paper
• 2 ounces glaze
• ½ cup strained broth
• 2 cups endive (2 heads)
• salt for boiling water
• 1 gill thick tomato puree
• 1 teaspoon cornflour

Directions

1. In a pan, fry the minced onion, carrot, turnip, and chopped mushroom stalks for 5 minutes. Season with pepper, salt, and herbs.

2. Add meat glaze and place cutlets on top, larded side up. Moisten with hot broth until it covers the cutlets.

3. Cover with buttered paper and simmer for about 1 hour and 15 minutes until tender. Remove cutlets and strain broth into a bowl.

4. Wipe out the pan, brush off vegetable pieces from cutlets, and return them to the pan. Melt glaze and dilute with ½ cup strained broth.

5. Bake in the oven, basting cutlets with the glaze until heated through and nicely glazed. Arrange cutlets on a hot dish garnished with endive puree.

6. For the sauce, remove fat from broth, add 2 cups, and 1 cup tomato puree. Boil, then add cornflour diluted with broth, skim, strain, and serve.

7. Prepare endive by removing outer leaves, washing, cutting into quarters, and boiling in salted water for 20-25 minutes. Drain and refresh in cold water, then chop finely.