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Time: 10 minutes to boil, 5 minutes to simmer in the broth

Sufficient for 3 or 4 persons

Seasonable from November to March
Ingredients
  1. 6 heads of endive
  2. salt
  3. water
  4. 1 pint of broth
  5. thickening of butter and flour
  6. 1 tablespoonful of lemon-juice
  7. a small lump of sugar
Directions
  • Wash and free the endive thoroughly from insects
  • Remove the green part of the leaves
  • Put it into boiling water, slightly salted
  • Let it remain for 10 minutes
  • Take it out, drain it till there is no water remaining
  • Chop it very fine
  • Put it into a stewpan with the broth
  • Add a little salt and a lump of sugar
  • Boil until the endive is perfectly tender
  • When done, which may be ascertained by squeezing a piece between the thumb and finger, add a thickening of butter and flour and the lemon-juice
  • Let the sauce boil up, and serve
    • Source: The Book of Household Management by Isabella Beeton (1859)
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