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Updated: May 18, 2025
On another occasion, visiting M. Colbert, at Sceaux, the only thing M. de Navailles could find to praise was the endive of the kitchen garden: and when on the occasion of the Huguenots the difficulty of changing religion was spoken of, he declared that if God had been good enough to make him a Turk, he should have remained so.
This liquor is improved by being reduced, and when off the fire, by having a small piece of butter added to it. The above recipe can be used for chicory as well as for endive. Take a cauliflower and cut off the green part, and wash it several times in salted water. Boil it gently till cooked, taking care that it remains whole.
If you have any forcemeat left, make them into small balls, and fry them; put them into the sauce, give them a toss, and pour it over the eel. Garnish the dish with fried oysters, horseradish, and lemon. STEWED ENDIVE. Trim off all the green parts of the endive, wash and cut into pieces, and scald it till about half done.
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. Time. Ten minutes to boil, five minutes to simmer in the broth.
Flanked by bulwarks of greens and bundles of leeks of incredible whiteness and thickness of stem, sit the saleswomen, their heads swathed in gay cotton kerchiefs, and the ground before them temptingly spread with little heaps of corn salad, of chicory, and of yellow endive placed in adorable contrast to the scarlet carrots, blood-red beetroot, pinky-fawn onions, and glorious orange-hued pumpkins; while ready to hand are measures of white or mottled haricot beans, of miniature Brussels sprouts, and of pink or yellow potatoes, an esculent that in France occupies a very unimportant place compared with that it holds amongst the lower classes in Britain.
When the farrago season is on, feed that to them, but in the same manner as I have described in respect of endive. While they are setting they may be fed ground barley soaked in water. When they are of an age to be kept by themselves in flocks of twenty, in the kind of house I have described, they are fed on barley meal or farrago or some kind of young herbage cut up.
Mix the whole well with two tablespoonfuls of wine vinegar; then add two or three steamed potatoes sliced, a few slices of beet, same of celeriac, same of rampion, salt and Hungarian pepper to taste; toss gently twenty minutes, then serve." EELS, MAYONNAISE OF. Put into a salad-bowl two heads of bleached endive, each leaf having been previously examined.
Six heads of endive, salt and water, one pint of broth, thickening of butter and flour, one tablespoonful of lemon juice, a small lump of sugar. Mode. 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.
There is no security in buying coffee ready-ground; and we always look at the neat little packages of it in the grocers' windows with a shudder. Beans and peas we have certainly tasted in ground coffee. The most fashionable adulteration, and one even openly vaunted as economical and increasing the richness of the beverage, is with the root of the wild endive, or chicory.
The footway was now becoming populated: a crowd of people had awakened, and was moving hither and thither amidst the vegetables, stopping at times, and chattering and shouting. In the distance a loud voice could be heard crying, "Endive! who's got endive?"
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