Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Belgian endive
1 tb Butter
1/2 ts Sugar
3/4 c Milk
Salt and pepper
1 ts Cornstarch
2 tb Fresh lemon juice
1 ts Madiera
1 ea Egg yolk
2 ts Mild mustard
1/2 ts Grated nutmeg
1 bn Chives

Remove any damaged leaves from the Belgian endive and cut out the
hard core using a small pointed knife. Arrange in a casserole dish
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, lemon juice, and Madiera 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. Whisk vigorously.
Add the grated nutmeg, still whisking. Taste and adjust seasoning.
Rinse the chives and pat dry. Snip finely with kitchen scissors.
Add to the sauce and pour over the vegetables. Reheat in the
microwave for 3 minutes on high and serve at once.

Suggested: serve with pheasant. heh.

_The Ultimate Microwave Cookbook_ Elisa Vergne, 1988 Gallery Books
ISBN 0-8317-5985-2 Typos by Jeff Pruett
Submitted By JEFF PRUETT On 08-06-95

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