Brochettes are made of any material, a bamboo skewer, a metal skewer, or occasionally the wooded end of a herb like rosemary. To chiffonade is to slice very finely, a term used to describe the cutting action usually for lettuce, herbs, and other soft leafy vegetables. The leaves are laid flat then rolled very tightly, and sliced as finely as possible, leaving a fine web of sliced strips, used predominantly in garnish, or in the case of lettuce in petit sandwiches. Most often used with meats or fish which have been fried or roasted, and the juice has accumulated on the bottom of the pan. After the product has been removed, the pan is put over heat, and the liquid poured into the hot pan.
Wine is a common medium, as is vinegar, stock or a cream mixture.
Once the remnants lift and are incorporated into the sauce, it is stirred, seasoned and reduced, then poured over meal. Endive is very bitter, and therefore, has many of the healing properties associated with bitter flavoured substances. It makes a great garnish as it is a sturdy leaf which holds its own with warm counterparts, but is only for true lovers of a bitter green. Can be made into a soup as well as being a salad vegetable. Japanese chefs often utilise the hardiness of Endive as a tempura vegetable.