Belgian endives Flemish style (Witloof op zijn Vlaams 1 / Chicons a la Flamande 1) from The Taste of Belgium (page 208) by Ruth Van Waerebeek

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

Accompaniments: Roast pork with cheese and cured ham (Varkensgebraad op z'n Ardeens / Roti de porc a l'Ardennaise); Sautéed rabbit with cherry beer and dried cherries (Konijnenrug met kriek bier en gedroogde krieken / Rable de lapin a la kriek et aux cerises)

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.

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