Stewed Endive with Cream Sauce

Ingredients

3 large endive

4 ounces butter

1 1/4 cup cream

grated nutmeg

salt and pepper

Process

 1. Take the 3 endive, clean thoroughly, and cut off all outer green leaves and wash endive in several waters.

2. Drain and blanch in boiling salted water for 10 minutes.

3. Remove, cool in cold water, take out and press out water. 

4. Chop the endive and place in saucepan with 4 ounces of butter and cook for 15 minutes, until dry. 

5. Pour 1 and 1/4 cup cream over it, very little at a time. 

6. Add grated nutmeg, salt, and pepper to taste. Stir well and leave for 5 minutes.