ENDIVE, à la Française.
Ingredients.—6 heads of endive, 1 pint of broth, 3 oz. of fresh butter; salt, pepper, and grated nutmeg to taste. Mode.—Wash and boil the endive as in the preceding recipe; chop it rather fine, and put into a stewpan with the broth; boil over a brisk fire until the sauce is all reduced; then put in the butter, pepper, salt, and grated nutmeg (the latter must be very sparingly used); mix all well together, bring it to the boiling point, and serve very hot. Time.—10 minutes to boil, 5 minutes to simmer in the broth. Average cost, 1d. per head. Sufficient for 3 or 4 persons. Seasonable from November to March.