Braised Belgian endive gratin from The Best of Gourmet 1991 (page 185) by Gourmet Magazine Editors

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Spiced venison steaks with red-cabbage confit and red-wine sauce; Roasted autumn vegetables; Frisée, radicchio, and Asian pear salad with hazelnut vinaigrette

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chezlarios on January 26, 2024

    Pretty good, but it felt like too much breadcrumbs (too dry) and not enough cheese. Or perhaps I was meant to use bigger breadcrumbs (mine were rather fine).

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