4049 Endives à la Bourgeoise

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Wash and drain the Belgian endives, arrange in a well buttered shallow pan, season with a little salt, cover with a lid and cook very slowly on the side of the stove.

By the time they are tender the butter should be clarified and the outside leaves slightly coloured.

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