Category — Vegetables

8 Belgian endive heads
2 tb butter
Salt and pepper to taste
2 tb water
1/2 lemon juice
1 tb parsley leaves finely chopped

Rub the butter over the bottom of a shallow flameproof casserole or skillet. Trim off the bottoms and any damaged outer leaves of the endive and cut the heads into diagonal slices about 1″ thick. Put them in the pan with salt and pepper to taste, lemon juice and water.

Press a piece of buttered foil on top of the endive and cover with a lid. Cook over low heat for 7-8 minutes or until the endive is tender. Shake the pan occasionally.

Sprinkle with the chopped parsley and serve.
Remarks: 4 servings.

Source: Guy Atwood on Fidonet

  

400 g – 14 oz. asparagus
4 fish steaks of 80 g – 8.75 oz. each
pepper, salt
mustard
50 g – 1,75 oz. butter
100 g – 3,5 oz. breadcrumbs
chives
nutmeg
4 dl – 1 1/3 cup fish stock
2 dl – 6,6 fl. oz. eau de vie (“Jenever” – from Belgium)
cayenne pepper
saffron
smoked (Ardennaise) ham

Cook the asparagus in salted water. Season the fish steaks with salt and pepper. Coat them with a mixture of 1,5 teaspoon mustard, 50 g – 1,75 oz. butter, 100 g – 3,5 oz. breadcrumbs, chopped chives and nutmeg. Put the fish in an oven dish and pour the fish stock and the eau the vie (Jenever) over them. Leave for 20 minutes in a preheated oven of 180? C – 355? F.

Remove the fish steaks from the oven dish and add a lump of butter to the sauce. Season with cayenne pepper and some saffron. Heat the asparagus in the sauce. Put the fish and the asparagus on 4 warm dishes. Garnish with sauce and strips of smoked ham.

Remarks: 4 servings.

Source: my collection

  

4 chicory heads
salt
2 tb lemon juice
6 tb butter
1 chicken breast, boned, diced
2 tb flour
1/2 c chicken stock or broth
1/2 c half and half
1 pn nutmeg – grated
pepper, white
4 sl ham – cooked
1 egg yolk
1/4 c cheese, Gouda – grated (1oz)

Preheat oven to 350?F. Butter small covered baking dish. Remove and discard core from chicory heads. Place in baking dish. Sprinkle with a little salt, lemon juice and 2 tb butter. Cover and bake 1 hour.

Melt 2 tb butter in large skillet – add chicken and saute 10 minutes.

Melt remaining 2 tb butter in small saucepan – add flour, Stir 1-2 minutes. Stir in stock, simmer 5 minutes. Stir in half and half, nutmeg, pinch of salt and white pepper. Stir in sauteed chicken and juices.

Cut baked chicory heads in half lengthwise. Spoon 1/3 of the sauce on 4 halves – top with remain halves. Wrap bacon slice around each filled chicory head – place in baking dish.

Stir egg yolk and cheese into remaining sauce – spoon over filled heads. Bake until lightly browned. Serve hot.

Remarks: 4 servings.

Source: my Fidonet collection

  

2 bundles asparagus
4 eggs
100 g – 3,5 oz. butter
a small bunch of parsley
pepper
salt

Boil 8 cups of lightly salted water. Add the asparagus and cook for about 20 minutes.

In the meantime cook the eggs. Mash the yolks and the egg whites separately. Mince the parsley.

Melt the butter and serve in a preheated sauce boat.

Arrange the asparagus on a dish. Cover with the mashed egg yolks (not on the tips). Put the mashed egg whites over the mashed egg yolks and decorate with parsley.

Serve the melted butter separately (it has to be poured over the dish).

IMPORTANT: when you serve the dish, everything still has to be warm, including the eggs!

Remarks: 4 servings.

Source: my collection