3 large or 6 small endive
2 tbsp (1 oz) 25 g butter or margarine
3 tbsp (25 g) flour
375 ml white stock
1 tbsp lemon juice
salt and pepper
2 tbsp (1 oz) 25 g butter or margarine
3 tbsp (25 g) flour
375 ml white stock
1 tbsp lemon juice
salt and pepper
method
1. Prepare and blanch the endive.
2. Drain thoroughly and chop finely.
3. Melt the fat in a saucepan, stir in the flour, and cook for 1 minute, without browning.
4. Draw off the heat and gradually stir in the stock.
5. Return to the heat and bring to the boil, stirring all the time, until the sauce thickens.
6. Add the lemon juice and seasoning.
7. Add the endive, cover, and cook gently for 30 minutes or until the endive is very tender.
2. Drain thoroughly and chop finely.
3. Melt the fat in a saucepan, stir in the flour, and cook for 1 minute, without browning.
4. Draw off the heat and gradually stir in the stock.
5. Return to the heat and bring to the boil, stirring all the time, until the sauce thickens.
6. Add the lemon juice and seasoning.
7. Add the endive, cover, and cook gently for 30 minutes or until the endive is very tender.
serving amount
serves 6
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