4047 To Cook Belgian Endives

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By Auguste Escoffier

Published 1903

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Whatever way they are to be ultimately finished, Belgian endives should always be cooked in the following manner.
Clean, wash and drain the Belgian endives, then lay them without being blanched, in a well tinned pan. Moisten with a cooking liquor made from 2 dl (7 fl oz or ⅞ U.S. cup) cold water, the juice of 1 lemon and 50 g (2 oz) butter per 1 kg (2¼ lb) endives.
Cover with a buttered paper and a lid, bring to the boil and cook on the side of the stove or in the oven for 30–35 minutes.
Belgian endives can be served as a much appreciated vegetable or as a garnish, especially with a Relevé of meat.