[2094—ENDIVES OR BRUSSELS CHICORY]
Whatever be the purpose for which they are intended, endives should always be cooked preparatively as follows:—
After having washed and cleaned them, put them in a well-tinned saucepan containing (per three lbs. of endives) a liquor prepared from the juice of a lemon, a pinch of salt, one oz. of butter, and one-fifth pint of water. Cover the saucepan; boil quickly, and complete the cooking on the side of the fire for from thirty to thirty-five minutes.
Endives may thus be served plain, and constitute a very favourite vegetable or garnish. They may accompany all Relevés of butcher’s meat.
Some cardoon recipes may also be applied to them, more particularly à la Mornay, à la Crème, and à la Milanaise—all of which suit them admirably.
[2095—CABBAGES (Choux)]
From the culinary standpoint, cabbages may be divided into seven classes, as follows:—
1. White cabbages: used almost solely in the preparation of sauerkraut.
2. Red cabbages: used as a vegetable, as a hors-d’œuvre, or as a condiment.
3. Round-headed or Savoy cabbages: specially suited to braising and the English method of cooking.