thickening of butter and flour, 1 tablespoonful of lemon-juice, a small
lump of sugar.
_Mode_.--Wash and free the endive thoroughly from insects, remove the
green part of the leaves, and put it into boiling water, slightly
salted. Let it remain for 10 minutes; then take it out, drain it till
there is no water remaining, and chop it very fine. Put it into a
stewpan with the broth; add a little salt and a lump of sugar, and 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.
_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.
ENDIVE A LA FRANCAISE.