Endives With Veal Gravy

No. 702. - When the Endives are prepared as in No. 699, chop them coarsely. Then put four ounces of butter in a saucepan, and when it is melted add two spoonfuls of flour. Cook it to a light brown while stirring it, add them and the Endives. Season them with salt, pepper and nutmeg. Mix them well, and add in slowly a pint of veal gravy. Add a piece of butter before serving.

Puree Of Endives

No. 703. - Prepare and cook the Endives as in No. 699. Then chop them fine. Put them in a saucepan with a piece of butter, and season with salt, pepper and nutmeg. Stir it well over a brisk fire and add four spoonfuls of reduced Allemande or Cream sauce. Then rub the puree through a fine sieve and put it back in the saucepan to warm thoroughly. Then add a spoonful of half-glaze and a piece of butter, and serve it.

Endive Salad, French Style

No. 704. - Wash and trim the endives carefully, separate the leaves, drain them and put them in a salad bowl. Rub a clove of garlic on two pieces of bread crust about the size of a dollar (this is called chapon). Add them to the salad and season with salt, pepper, vinegar and olive oil, and mix it all gently together.

Note. - Dress the salad only when ready to serve.

Endive Salad, German Style

No. 705. - Prepare the Endives as in No. 704. Season it with salt, pepper, vinegar and olive oil, and add some fine chopped pars-ley or chives, and half as much fine sliced boiled new potatoes as there is salad. Mix it all gently together and garnish it with pickled beets and hard boiled eggs cut in halves.

Endive Salad, American Style

No. 706. - Trim and carefully wash the Endives, separate the leaves and put them on a napkin to absorb the moisture. Then put them in a salad bowl, season them with salt, pepper, olive oil and vinegar, and add some fine chopped tarragon and chervil. Put two fine chopped shallots in a towel and dip them in boiling water for one minute. Then immerse them in cold water, wring them dry and put them in the salad, mixing it gently together.

Arrange it properly, placing on the top some fine sliced green bell peppers. Garnish it with hard-boiled eggs cut into quarters.

Soup - Cream Of Endive With Poached Eggs

No. 707. - Prepare one gallon of thickened chicken or veal broth. Trim and wash eight Endives carefully, and boil them in water lightly salted. When boiled immerse them in cold water, then drain them and press them dry. Chop them in small pieces, put them in a saucepan with a piece of butter, and season with salt, pepper, nutmeg, and a pinch of sugar. Put them on a brisk fire and stir them well until the moisture is reduced. Then pour in the chicken broth slowly, and let it boil for twenty minutes. Then skim it and rub it through a fine sieve, and put it back in the saucepan to keep warm. Before serving it dilute eight raw eggs in a pint of cream, and add it to the soup, with six ounces of butter. Stir it all well until the butter is melted. Serve separately a dish of poached eggs in broth.

Endives Preserved In Cans

No. 708. - Select four dozen Endives, trim off the outer green leaves, and wash the remainder in plenty of cold water. Parboil them until tender, then immerse them in cold water, drain them and press them dry. Then chop them coarsely, and put them in a saucepan with a piece of butter. Set the pan on a brisk fire, stirring well until all of the moisture is reduced. Then put them in an earthen jar to get cold. When cold put them in quart tin cans, solder on the covers, and boil the cans in a hot water bath for two hours.