Creamed Endives and Bacon

• 2 tablespoons butter
• 1½ pounds firm, well closed endives, outer leaves removed, parboiled 15 minutes in salted simmering water, cooled, squ

Melt the butter in a heavy plat à sauter or an earthenware poëlon just large enough to contain the endives placed side by side, arrange them, and distribute the bacon pieces regularly in the crevices between. Salt lightly and cook, covered, over a low heat for about 45 minutes, shaking gently and turning the endives over from time to time, then turn the heat up somewhat, cooking u