Endive Mousse

Compote d’endives à la crème

Preparation info

    • Difficulty


Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About


  • 4 medium size heads of endive (witloof chicory)
  • 40 g ( oz


  1. 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