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ENDIVE, à la Française

A historical recipe from Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary).

A historical recipe

Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Project Gutenberg eBook #50191.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Digitised by Project Gutenberg, eBook #50191 (https://www.gutenberg.org/ebooks/50191). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. Ingredients.—6 heads of endive, 1 pint of broth, 3 oz.
  2. of fresh butter;
  3. salt, pepper, and grated nutmeg to taste.
  4. Mode.—Wash and boil the endive as in the preceding recipe;
  5. chop it rather fine, and put into a stewpan with the broth;
  6. boil over a brisk fire until the sauce is all reduced;
  7. then put in the butter, pepper, salt, and grated nutmeg (the latter must be very sparingly used);
  8. mix all well together, bring it to the boiling point, and serve very hot.
  9. Time.—10 minutes to boil, 5 minutes to simmer in the broth.
  10. Average cost, 1_d.
  11. per head.
  12. Sufficient for 3 or 4 persons.
  13. Seasonable from November to March.