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) butter
  • 1 chicken stock cube
  • 5 tablespoons whipping cream
  • salt


  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 butter in a frying-pan, and brown the endives on both sides. Arrange them in an enamelled cast-iron casserole and add water to cover. Add 20 g (¾ oz) butter and the stock cube and cook over a moderate heat for 25 minutes.
  2. Remove the endives to a colander and drain well. Pack them tightly into a shallow gratin dish and pour the cream over them. Cook in the oven for 10–15 minutes, until the cream has all but disappeared. The stock cube should have been sufficient to season the endives, but taste and add salt and pepper if necessary.
  3. Arrange 4 half endives with the remaining cream beside each half pheasant with its sauce.