Catholic Recipe: Endives Braisees en Casserole
This casserole from Belgium is made of endive, bacon and vegetables.
Clean endive well; blanch in boiling water to cover; add lemon juice. Let stand 5 minutes before draining. Wrap each stalk in a bacon slice. Melt butter or margarine in large top-of-stove casserole; do not brown; add carrots and onions; sauté 2 or 3 minutes. Lay endive-in-bacon on top; add savory, salt, bay leaf, white pepper to taste, and chicken broth. Bring mixture slowly to boil; cook gently 35 to 40 minutes. Before serving, blend cornstarch with a little cold water; pour into casserole; stir gently to mix; cook until thickened. Makes 4 servings.Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965