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📝 Description
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🥘 Ingredients
6 heads of endive, salt and water, 1 pint of broth, thickening of butter and flour, 1 tablespoonful of lemon-juice, a small lump of sugar.
👨🍳 Method
Wash and free the endive thoroughly from insects, remove the green part of the leaves, and put it into boiling water, slightly salted. Let it remain for 10 minutes; then take it out, drain it till there is no water remaining, and chop it very fine. Put it into a stewpan with the broth; add a little salt and a lump of sugar, and boil until the endive is perfectly tender. When done, which may be ascertained by squeezing a piece between the thumb and finger, add a thickening of butter and flour and the lemon-juice: let the sauce boil up, and serve.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I must admit, I approached Stewed Endive with a healthy dose of skepticism. Endive, that bitter little Belgian, has never been my favorite, and the thought of stewing it seemed like a recipe for disaster. But I tried it, and I found that the key to this dish is in the preparation. The boiling and draining process does more than just cleanse the endive; it seems to soften its spirit, making it more amenable to the gentle simmer in the broth. I was particularly delighted by the way the lemon juice and sugar brightened up the endive, cutting through its natural bitterness. This dish is not for the adventurous foodie seeking the next big flavor bomb. Instead, it's perfect for the weeknight cook looking to elevate a humble vegetable into a respectable side dish. If you're open to giving endive a chance, this is a wonderful way to do it. It's a testament to Mrs. Beeton's genius that this dish, over 150 years old, can still surprise and delight the modern palate.
