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.