Endives au Jus (Endives with Veal Gravy)

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Instructions

  1. Take the endives cooked and well drained.
  2. Fold them over and dress them in a timbale.
  3. Moisten them with an excellent jus from a Braisé de veau.

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