Recipes > Vegetables > Endive a la Francaise

Endive a la Francaise


  • 6 heads of endive
  • 1 pint of broth
  • 3 ounces of fresh butter
  • salt, pepper, and grated nutmeg to taste


Wash and boil the endive as in the recipe for Stewed Endive; 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.

Sufficient for 3 or 4 persons.

Seasonable from November to March.


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The Book of Household Management (1861).

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