Alma Lach

Endives Farcies

Stuffed Endive

Preparation info
    • Difficulty

      Easy

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 12 stalks Belgian endive
  • 3 quarts water
  • 1 tablespoon

Method

  1. 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.
  2. Combine diced endive, pork, ½ teaspoon salt, pepper, shallot, parsley, egg, and Madeira.