Endive A La Francaise
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Ingredients
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6 heads of endive, 1 pint of broth, 3 oz. of fresh butter; salt, pepper, and grated nutmeg to taste.

Method
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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.

Source: Mrs Beeton's Book of Household Management (1861)
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