No. 119 Chicorée, or Endive Sauce.
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.]