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Updated: May 18, 2025
The gilt bronze mountings of the furniture became less massive and much more elaborate: the curled endive ornament was very much in vogue; the acanthus foliage followed the curves of the commode; busts and heads of women, cupids, satyrs terminating in foliage, suited the design and decoration of the more fanciful shapes; and Caffieri, who is the great master of this beautiful and highly ornate enrichment, introduced Chinese figures and dragons into his designs.
She bowed to Jean with a pretty little smile, and he, having returned to Pauline the salad dish full of endive, went to look for the two little bags. Meanwhile-much agitated, sorely disturbed the Abbe Constantin introduced into his vicarage the new Chatelaine of Longueval. This vicarage of Longueval was far from being a palace.
She bowed to Jean with a pretty little smile, and he, having returned to Pauline the salad dish full of endive, went to look for the two little bags. Meanwhile- much agitated, sorely disturbed the Abbe Constantin introduced into his vicarage the new Chatelaine of Longueval. This vicarage of Longueval was far from being a palace.
Interior decoration necessarily followed suit; instead of the curled endive scrolls enclosing the irregular panel, and the superabundant foliage in ornament, we have rectangular panels formed by simpler mouldings, with broken corners, having a patera or rosette in each, and between the upright panels there is a pilaster of refined Renaissance design.
Likewise at a fit distance, before it be ended boiling, put in store of good herbs, as in Summer, Borrage, Bugloss, Purslain, Sorel, Lettice, Endive, and what else you like; in Winter, Beetes, Endive, Parsley-roots, Cabbage, Carrots, whole Onions, Leeks, and what you can get or like, with a little Sweet-marjoram and exceeding little Thyme. Order it so that the broth be very strong and good.
Pour over the dressing and serve. This ought to be nicely blanched and crisp, and is the most wholesome of all salads. Take two, cut away the root, remove the dark green leaves, and pick off all the rest; wash and drain well, add a few chives. Dress with "Mayonnaise dressing." Endive is extensively cultivated for the adulteration of coffee; is also a fine relish, and has broad leaves.
Look at the greens: they range from boiled endive to olive, ending in the absolute hideousness of two steps of the throne which lie across the picture two bars, two streaks of spinach dipped in tawny mud. The only tolerable green of them all is that of St. Agnes' mantle, a Parmigiano green, rich in yellow, and made still richer by the lining which affords the pleasing adjunct of orange.
It was therefore a disappointment when nothing more substantial than a plate of whitey-green, crisp-looking stuff resembling endive, was placed before me by one of the picturesque handmaidens.
Having boiled the chicken tender, serve it upon sippets of white bread, finely carved, and pour the sauce over it. Pigeons are to be put into a skillet with some strong broth, or spring water. Boil and skim them, put in some mace, a bunch of sweet herbs, some white endive, marigold flowers, and salt.
Red beet-root, boiled and cold, is often sliced into them. Several of these herbs are very little in use as salads, but there are none of them that may not be recommended as good for the purpose. The usual salads are too much limited to what is specifically called small salading, lettuce, celery, and endive.
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