Time.—Altogether, about 1 hour. Average Cost of aubergines, from 4d. each. Sufficient for 5 or 6 persons. Seasonable from June to November.
1510.—ENDIVE. (Fr.—Chicorée.)
This vegetable is generally served as a salad, but 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, from 2d. per head. Seasonable from November to March.
Endive (Fr. chicorée).—This plant was introduced into England in the sixteenth century, and is cultivated for culinary purposes. Its leaves are used, when blanched, for soups and salads. Endive belongs to the same family (Compositae) as chicory.
1511.—ENDIVE, STEWED. (Fr.—Purée de Chicorée.)
Ingredients.—6 heads of endive, ¾ of a pint of stock, 1 oz. of butter, 1 oz. of flour, 1 tablespoonful of lemon-juice, salt and pepper.
Method.—Wash and free the endive thoroughly from insects, remove the green parts of the leaves, and put the endive into boiling water, slightly salted. Let it remain for 10 minutes, then take it out, drain, and chop it finely. Melt the butter in a stewpan, stir in the flour, and cook for a few minutes without browning. Put in the stock, stir until boiling, add the endive and lemon-juice, season to taste, simmer until the endive is perfectly tender, then serve.
Time.—Altogether, about ½ an hour. Average Cost, from 2d. per head. Seasonable from November to March.
1512.—GREENS, YOUNG, TO DRESS.
See Brussels Sprouts Boiled, Recipe No. 1461.
1513.—HARICOT BEANS, BOILED. (Fr.—Haricots de Soisson, au Beurre.)
Ingredients.—1 quart of white haricot beans, 2 quarts of water, 1 oz. of butter, 1 heaped tablespoonful of salt.
Method.—Put the beans into cold water, and let them soak for several hours, according to their age; put them into cold water, salted in the above proportion, bring them to the boil, and let them simmer very slowly until tender. Pour away the water, and let them stand by the side of the fire, with the lid of the saucepan partially off, to allow the beans to dry; then add 1 oz. of butter and a seasoning of pepper and salt. Toss the beans for about 5 minutes, then dish up and serve.
Time.—After the water boils, from 2 to 2½ hours. Average Cost, 4d. per quart. Sufficient for 6 or 8 persons. Seasonable at any time.
