A historical side dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Time.—Ten minutes to boil, five minutes to simmer in the broth.
Preserved exactly as written in the original source
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 ten 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
Modern guidance to help you succeed with this vintage recipe
Blanching endive in boiling salted water removes bitter compounds while maintaining structural integrity. The two-stage cooking process—first blanching, then braising in broth—ensures thorough cooking without mushiness, as the initial blanch sets the cell structure. The butter-flour roux thickens the braising liquid into a sauce while adding richness, and the lemon juice brightens the naturally bitter greens through acid balance. Sugar counteracts residual bitterness by blocking bitter taste receptors.
The endive can be blanched, drained, and chopped up to 1 day ahead. Store in an airtight container in the refrigerator, then proceed with braising in broth when ready to serve.
Store leftover stewed endive in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of broth or water if the sauce has thickened too much. The texture will soften further upon reheating.
AI-generated tips from Chef Cecil's culinary database
The endive can be blanched, drained, and chopped up to 1 day ahead. Store in an airtight container in the refrigerator, then proceed with braising in broth when ready to serve.
Store leftover stewed endive in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of broth or water if the sauce has thickened too much. The texture will soften further upon reheating.
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