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Roger Vergé
Endive Mousse
Compote d’endives à la crème
I cooked this
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Preparation info
Difficulty
Easy
Appears in
top 1000
Cuisine of the Sun
By
Roger Vergé
Published
1979
About
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Recipes
Contents
Ingredients
4
medium size
heads
of
endive
(witloof
chicory
)
40
g
(
1½
oz
Europe
France
Main course
Gluten-free
Mediterranean
Method
Remove any wilted outer leaves and trim the back of the endives. Cut off the top 1 cm (½ inch) of the leaves. Wash and cut each in two lengthwise. Heat
20
g
(
¾
oz
) of the butt