Belgian Endive In Cream Sauce
|Belgian endive||1 Pound (chicory)|
|Milk||3⁄4 Cup (12 tbs)|
|Cornstarch||1 Teaspoon (corn flour)|
|Fresh lemon juice||2 Tablespoon|
|Mild mustard||2 Teaspoon|
|Grated nutmeg||1⁄2 Teaspoon|
|Chives||1 Bunch (100 gm)|
Remove any damaged leaves from the Belgian endive (chicory) and cut out the hard core using a small pointed knife.
Arrange in a casserole and add the butter, sugar, milk, and salt and pepper to taste.
Cover and microwave on HIGH for 12 minutes.
When the vegetables are cooked, remove with a slotted spatula and arrange in a deep serving dish.
Mix together the cornstarch (cornflour), lemon juice and madeira to a smooth paste in a small bowl.
Add the egg yolk and mustard and whisk, then add the cooking liquid from the belgian endive (chicory).
Add the grated nutmeg, still whisking.
Taste and adjust seasoning.
Rinse the chives and pat dry on kitchen paper.
Snip finely with kitchen scissors.
Add to the sauce and pour over the vegetables.
Reheat in the microwave oven for 3 minutes on HIGH and serve at once.
This dish makes a delicious accompaniment to roast pheasant.