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Stewed Endive

Stewed endive with broth, salt, sugar, sauce tournée, and reduced cream, served with fried bread or custard of bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Stewed Endive

Ingredients

Directions

Prepare the endive

  1. Wash the green part of the endive leaves in several waters.

  2. Blanch the leaves in plenty of water, then transfer them to cold water.

  3. Squeeze out as much water as possible and chop the leaves very fine.

Stew and finish

  1. Stew the chopped endive in enough broth to cover it.

  2. Add a little salt and sugar, and cook until perfectly tender.

  3. Stir in two tablespoons of sauce tournée and reduce the sauce over the fire.

  4. Add one tablespoon of reduced cream and serve with fried bread or in a custard of bread.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Sauce + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Sugar + saucetop 13% of all pairs
    Smell alikestrong
    Cooked together5,147 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Endive + saucetop 19% of all pairs
    Smell alikemoderate
    Cooked together129 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Endive + creamtop 26% of all pairs
    Smell alikemoderate
    Cooked together96 recipes

    Shared aroma: octanal (fat, soap).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Green part of endive leaves
Forms the bulk of the dish and gives it its slightly bitter, vegetal flavour.
Good broth
Provides moisture and savoury flavour as the endive stews until tender.
Sauce tournée (no. 6)
Adds body and thickens the liquid into a richer sauce when reduced.
Reduced cream
Adds richness and a smooth, silky texture to the finished sauce.

The step that matters

Squeeze out as much water as possible. Endive leaves hold a lot of water and bitter liquid. Removing it before stewing keeps the dish from becoming watery and helps the sauce reduce to the right consistency.

Swap the endive

How well each one fits the dish's main ingredients (sugar, sauce, cream):

  1. Horseradishfits better
  2. Mustardfits better
  3. Capsicumfits better
  4. Endivethe original

Fit is the average pairing score against sugar, sauce, cream. Candidates are from the same food group and used in at least 100 recipes.

“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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