Blanch the endives in plenty of boiling water for 10 minutes, refresh, squeeze out all the water then chop them.
Mix 1 litre (1¾ pt or 4½ U.S. cups) White Bouillon on to 150 g (5 oz) brown Roux made with butter, season with salt and a pinch of sugar, cook for a few minutes, then add for this amount 1 kg (2¼ lb) of the prepared endive. Cover with a lid and braise in the oven for 1¼ hours.
When cooked, remove to a clean pan, mix in 3 dl (½ pt or 1¼ U.S. cups) cream and 150 g (5 oz) butter. Serve in a deep dish.