• 2 tablespoons butter
• 1½ pounds firm, well closed endives, outer leaves removed, parboiled 15 minutes in salted simmering water, cooled, squeezed
• 3 ounces lean bacon slices, cut crosswise into ⅔-inch sections
• Salt
• Pepper
• Juice of ½ lemon
• ⅔ cup heavy cream
• 2 tablespoons finely chopped fines herbes (or parsley)

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 uncovered for about 10 minutes more, surveying closely and turning regularly until they are lightly browned on all sides and the liquid is completely evaporated.

Grind pepper generously over the surface, sprinkle with the lemon juice, and pour over the cream, shaking the pan slightly to dislodge the endives and to equalize the distribution of the cream, and leave, covered, over low heat, without permitting the cream to come to a boil, for about 5 minutes—the time necessary for the flavors to intermingle. Sprinkle with the fines herbes and serve directly from the cooking vessel.