This vegetable, so beautiful in appearance, makes an excellent
addition to winter salad, when lettuces and other winter salads are
not obtainable. It is usually placed in the centre of the dish, and
looks remarkably pretty with slices of beetroot, hard-boiled eggs, and
curled celery placed round it, so that the colours contrast nicely. In
preparing it, carefully wash and cleanse it free from insects, which
are generally found near the heart; remove any decayed or dead leaves,
and dry it thoroughly by shaking in a cloth. This vegetable may also be
served hot, stewed in cream, brown gravy, or butter; but when dressed
thus, the sauce it is stewed in should not be very highly seasoned, as
that would destroy and overpower the flavour of the vegetable. _Average
cost_, 1_d._ per head. _Sufficient._—1 head for a salad for 4 persons.
_Seasonable_ from November to March.
ENDIVE, à la Française.
_Ingredients._—6 heads of endive, 1 pint of broth, 3 oz. of fresh
butter; salt, pepper, and grated nutmeg to taste. _Mode._—Wash and boil
the endive as in the preceding recipe; 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. _Average cost_, 1_d._ per head.
_Sufficient_ for 3 or 4 persons. _Seasonable_ from November to March.
ENDIVE, Stewed.
_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. _Mode._—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. _Time._—10 minutes to boil, 5 minutes to simmer
in the broth. _Average cost_, 1_d._ per head. _Sufficient_ for 3 or 4
persons. _Seasonable_ from November to March.
ESPAGNOLE, or Brown Spanish Sauce.
_Ingredients._—2 slices of lean ham, 1 lb. of veal, 1½ pint of white
stock, 2 or 3 sprigs of parsley, ½ a bay-leaf, 2 or 3 sprigs of savoury
herbs, 6 green onions, 3 shalots, 2 cloves, 1 blade of mace, 2 glasses
of sherry or Madeira, thickening of butter and flour. _Mode._—Cut up
the ham and veal into small square pieces, and put them into a stewpan.
Moisten these with ½ pint of the stock, and simmer till the bottom of
the stewpan is covered with a nicely-coloured glaze, when put in a few
more spoonfuls to detach it. Add the remainder of the stock, with the
spices, herbs, shalots, and onions, and simmer very gently for 1 hour.
Strain and skim off every particle of fat, and, when required for use,
thicken with butter and flour, or with a little roux. Add the wine,
and, if necessary, a seasoning of cayenne; when it will be ready to
serve. _Time._—1½ hour. _Average cost_, 2_s._ per pint.
_Note._—The wine in this sauce may be omitted, and an onion sliced and
fried of a nice brown substituted for it. This sauce or gravy is used
for many dishes, and with most people is a general favourite.