Well wash six heads of very white endive, blanch them in boiling water
until tender, then drain them upon a sieve, after which chop them very
fine, then put a quarter of a pound of butter into a stewpan, with a
tablespoonful of flour, mix well together, then add the endive, ten
spoonfuls of white sauce (No. 7), a piece of white glaze the size of a
walnut, a little nutmeg, salt, and sugar; place it upon the fire, and
when quite hot finish with half a gill of cream, and use where directed.
* * * * *
[_Liaison._ Break the yolks of three eggs in a basin, with which mix
eight tablespoonfuls of cream or six of milk, pass it through a tammie
and use where directed.]