Endives Meunière

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

The white “Belgian” endive is a delicious vegetable which can be prepared in several ways, the best being meunière. Take the necessary quantity of endives (the outer leaves having been removed and the endives washed in cold water) and dispose them in a flat tin. Squeeze half a lemon over them, sprinkle with salt and cover them with water; they should be only just covered. Bring to the boil and keep them boiling, covered all the time with a buttered paper. They take rather long to cook; at the end they should be quite soft and almost transparent. Drain them well and keep them hot. In a frying-pan melt a good piece of butter; when it has reached the foaming stage put in the endives, cook quickly, turning them so that they are pleasantly browned on both sides. Then put them in a serving dish, add salt and another squeeze of lemon, and pour over them the butter from the pan. If this butter is too black and turned to oil, throw it away and melt a piece of fresh butter to make your short sauce.