Endives a la flamande

Preparation info

  • Difficulty

    Easy

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

Take a thick flat saucepan and butter it all over. Have some chicory or “Belgian endives, ” remove the outside leaves, wash them well and put them flat in the saucepan; add salt, pepper, a little lemon juice, a cup of water, a few small pieces of butter and cook them slowly, covered with a buttered paper. When they are becoming soft and transparent, turn them carefully and go on cooking till they are quite soft, but they should not be browned. They take rather a long time, from thirty to forty-five minutes.