Choose twelve endives that are short and neat; cut
off the outside leaves and pare the bottom; wash them in
plenty of water, and cook them in simmering water
for three minutes. Then take them from the water and
place them in a well−buttered frying−pan, dust them
with salt and also with a pinch of sugar. Add the juice of
half a lemon, and rather less than a pint of water.
Place the pan on the fire for two or three minutes to start the
cooking, then cover it closely, and finish the
cooking by placing it in the oven for fifty minutes. Take out the
endives and put them in the vegetable−dish and pour
over them the liquor in which they have been cooked.
This liquor is improved by being reduced, and when
off the fire, by having a small piece of butter added to it.
The above recipe can be used for chicory as well as for endive.