|1 pounds||Belgian endive|
|Salt and pepper|
|2 tablespoons||Fresh lemon juice|
|1 each||Egg yolk|
|2 teaspoons||Mild mustard|
|½ teaspoon||Grated nutmeg|
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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