Endives Braisées

Braised Chicory

What we call “endive” in England the French call “chicory,” and vice versa. This recipe refers to what is called chicory in this country.


  • lbs. of chicory
  • 2 ozs. of butter, the juice of half a lemon
  • 3 tablespoons of water, salt


Wash the chicory and trim, removing the coarse outer leaves. Put it in a thick saucepan, or a thick earthenware vessel. Sprinkle with salt, add the butter, the water, and the lemon juice. Cover closely, bring to the boil and simmer gently in the oven for 1 to 1½ hours. When ready, put on a hot dish and pour a little of the reduced liquid from the saucepan over them.