Recipes > Vegetables > Chiccory with Milk

Chiccory with Milk

Instructions

Remove the outer leaves and see that it is perfectly clean, cut in two or four, wash well in several waters, and throw into boiling water with a little salt; boil half an hour, take it out, throw into cold water, leave two minutes, and drain; press on it the drainer so as to extract all the water from it, after which chop it fine. Put about two ounces of butter in a stewpan; when melted, sprinkle in it a teaspoonful of flour, also salt and pepper; then put the endive in, say three or four heads, stir with a wooden spoon for ten minutes, after which time you beat two eggs with milk, and put them in the stewpan; keep stirring fifteen minutes longer, and serve.

Print

Print recipe/article only

Source

Hand-Book of Practical Cookery (1884).


comments powered by Disqus