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Endives or Brussels Chicory

A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).

A historical recipe

A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.

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 A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). 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.

France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Whatever be the purpose for which they are intended, endives should always be cooked preparatively as follows:— After having washed and cleaned them, put them in a well-tinned saucepan containing (per three lbs.
  2. of endives) a liquor prepared from the juice of a lemon, a pinch of salt, one oz.
  3. of butter, and one-fifth pint of water.
  4. Cover the saucepan;
  5. boil quickly, and complete the cooking on the side of the fire for from thirty to thirty-five minutes.
  6. Endives may thus be served plain, and constitute a very favourite vegetable or garnish.
  7. They may accompany all Relevés of butcher’s meat.
  8. Some cardoon recipes may also be applied to them, more particularly à la Mornay, à la Crème, and à la Milanaise—all of which suit them admirably.