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Flemish Endive

A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).

A historical recipe

The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.

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 The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). 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.

Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); 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. Choose twelve endives that are short and neat;
  2. cut off the outside leaves and pare the bottom;
  3. wash them in plenty of water, and cook them in simmering water for three minutes.
  4. Then take them from the water and place them in a well-buttered frying-pan, dust them with salt and also with a pinch of sugar.
  5. Add the juice of half a lemon, and rather less than a pint of water.
  6. Place the pan on the fire for two or three minutes to start the cooking, then cover it closely, and finish the cooking by placing it in the oven for fifty minutes.
  7. Take out the endives and put them in the vegetable-dish and pour over them the liquor in which they have been cooked.
  8. This liquor is improved by being reduced, and when off the fire, by having a small piece of butter added to it.
  9. The above recipe can be used for chicory as well as for endive.
  10. [J.
  11. Kirckaert.]