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Recipe of the day

Braised Endive

    Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]


    6 heads Belgian endive
    2 cps consomme
    1 tbsp butter or margerine
    quick grind pepper


    1 - Rinse endive in cold water.
    2 - Remove any damaged outside leaves.
    3 - Trim base, but do not cut so far that leaves fall apart.
    4 - Cut each head of endive down through center, making 2 pieces.
    5 - Place in large shallow pan.
    6 - Cover with consomme.
    7 - Simmer gently 20 minuteas or until tender.
    8 - Broth should cook away.
    9 - Serve endive with spoonful of any remaining broth in pan.
    10 - Or serve endive plain, which I like best.

    Makes 6 servings.

    Salt and pepper are not needed, since consomme is seasoned, but for
    garnish, a few grains of black pepper or tsp finely cut parsley dds
    to the appearance. Another delicious garnish for each serving is a tsp
    of sauteed chopped mushrooms.

    Braised Cucumbers: Pare and slice 8 large cucumbers. Cook as de-
    scribed for endive. Makes 8 servings.

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