4 heads of endive
lemon juice
30g butter
handful of toasted walnuts
125g blue cheese - Roquefort or a local blue
100ml double cream
Salt and black pepper
1. Quarter the endive heads and blanch in boiling water with lemon juice for 2 minutes.
2. Drain, cool and make sure that all the excess waqter is pressed out.
3. Heat the butter until brown and add the endive. Cook until endive is coloured. Season well with plenty of salt and pepper.
4. Heat the crumbled cheese and cream together gently until the cheese starts to melt. Season with pepper to taste.
Serves: 2
Source: unknown
Prepared by: Margarette for the April 2000 meeting.