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.
TO BOIL HARICOTS BLANCS, or WHITE HARICOT BEANS.