- 12 stalks Belgian endive
- 3 quarts water
- 1 tablespoon
- Blanch endives in boiling salted water for 5 minutes. Drain and cool under cold running water. Carefully pull the outside leaves back and cut out the centers. Dice the centers.
- Combine diced endive, pork, ½ teaspoon salt, pepper, shallot, parsley, egg, and Madeira.