|Ground veal||1⁄4 Pound|
|Ground pork||1⁄4 Pound|
|Egg||1 , lightly beaten|
|Toasted bread slice||1|
|Shallot/Scallion||1 , finely chopped|
|Freshly ground black pepper||To Taste|
Simmer the endives in boiling salted water for 5 minutes.
Rinse under cold running water and drain.
Combine the veal, pork and egg.
Soak the bread in the milk, crumble and add to the meat mixture.
Mix in the shallot, salt and pepper.
Spread the leaves of the endive apart as much as possible and fill the center with the meat mixture.
Press the leaves together and tie each endive tightly in 2 places with thread.
Melt the butter in a skillet and saute the endive slowly on all sides until very light brown.
If the endive starts to brown too much or tends to stick to the pan, add water, 1 tablespoon at a time.
Lower the heat, cover the pan and cook very slowly about 30 minutes.