things to go
with veal 013 Braised Fennel
  
4-8 servings
Ingredients
12 small endives
5 tablespoons butter
Juice of
½ lemon
1/3 cup water
1 teaspoon sugar
Directions
Preheat the oven to 400° F.
Cut each fennel bulb into halves. If the outer leaves seem tough, pull
them off and discard.
Layer the pieces, cut side down, in a casserole. Dot with three
tablespoons of butter and add the veal broth.
Add salt and pepper to taste and bring to the boil on top of the stove.
Cover closely and place the casserole in the oven. Bake twenty-five to
thirty minutes, or until tender yet firm.
They must not become mushy. Drain.
Cut each piece in half and arrange the quarters in one layer, cut side
up, in a baking dish. Sprinkle with cheese and pour the remaining four
tablespoons of butter, melted, over all.
Bake ten minutes, then run the dish under the broiler until cheese
becomes golden brown.
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