Ingredients.—Six heads of endive, salt and water, one pint of BROTH, thickening of butter and flour, one 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 ten 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.—Ten minutes to boil, five minutes to simmer in the BROTH.
The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)