![\"\"](\"/static/img/badges/bage_top.png\")
![\"\"](\"/static/img/badges/vegetables.png\")
![\"\"](\"/static/img/badges/bage_buttom.png\")
📝 Description
![\"\"](\"/static/img/badges/l1a.png\")
75
![\"\"](\"/static/img/badges/r1.png\")
🥘 Ingredients
6 heads of endive, 1 pint of broth, 3 oz. of fresh butter; salt, pepper, and grated nutmeg to taste.
👨🍳 Method
Wash and boil the endive as in the preceding recipe; chop it rather fine, and put into a stewpan with the broth; boil over a brisk fire until the sauce is all reduced; then put in the butter, pepper, salt, and grated nutmeg (the latter must be very sparingly used); mix all well together, bring it to the boiling point, and serve very hot. _Time_,--10 minutes to boil, 5 minutes to simmer in the broth.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this vintage Endive a la Francaise recipe, expecting a fussy affair, but I found it surprisingly quick and easy. The trickiest part was trimming the endive, but once that was done, it was a breeze. I was delightfully surprised by the nutmeg — it added a warm, subtle depth that elevated the dish from simple to sophisticated. This recipe is perfect for the weeknight cook who wants to bring a touch of elegance to the dinner table without spending hours in the kitchen. The endive turns beautifully tender, and the rich, buttery sauce is incredibly satisfying. Serve it with crusty bread to soak up every last drop. The only thing I would change next time is to use more broth, since I found the sauce reduced too much for my taste. The whole thing went from prep to plate in just over 20 minutes, making it a winner in my book.
