butter; salt, pepper, and grated nutmeg to taste. _Mode_.--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. _Average cost_, 1d. per head. _Sufficient_ for 3 or 4 persons. _Seasonable_ from November to March. TO BOIL HARICOTS BLANCS, or WHITE HARICOT BEANS.