827. Endives

Trim some large white endives, lay them a little time in salt and water, then blanch them for a few minutes; take them up, press out the water, cut each endive in half, if too large, tie each separately up, place them in a stewpan with ham and an onion, and a little good stock, stew until tender; take them up, take off each sprig, keep them the shape, press them a little and glaze them, use them with your cutlets alternately, or anything else you require shred endive for.

828. Endives

Cut four or five endives according to the size into shreds, put it into a stewpan with one onion, a piece of ham, and a piece of butter, cover it over, put it on a slow fire to roast over, when the endive is tender take out the onion and ham, and add to it some brown sauce, season with sugar, salt, and pepper, boil it well in the sauce.

829. Endive Au Jus

Split some endive in half, blanch and drain them, season each with some pepper, nutmeg, and salt, and tie the endive together and put them into a stewpan with some bacon sliced over them; in the same way put in some veal and beef sliced, two onions, two carrots, two cloves and a bunch of sweet herbs, moisten the whole with the skimmings of consomme, stew the endive for three hours, then drain and press them in a cloth, trim and dish them up for table.

860. Lettuces And Endives

Are better I think only cut into pieces or into quarters, and dished neatly round, but they must be done in some good stock and not put into the thick sauce, but when you take them out after being done, you will press and form them, then boil down, their liquor to a glaze, which will, when added to your already thick sauce, give the desired flavour, glaze the quarters before dishing them, pour the sauce under and round.