Burnished Endive

I am very happy with this dish, with its complex, rich, meltingly deep taste. It can be a first course, allowing two or three per person, or it can be served as part of a main course. I originally devised it to go with a simple fish and polenta with the sauce from the endive moistening the whole. For that occasion, I used a very gelatinized, firmly set Fish Stock. However, any gelatin-rich stock can be used.

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