Endive with Cream Sauce

• 3 Heads of Chicoree
• 4 Tablespoonfuls of Butter
• A Cupful

Pick nicely three heads of Chicoree, casting away all the outer green leaves. Then wash the heads carefully in fresh cold water; drain and wash again, and blanch for ten minutes in boiling salted water; remove and throw into cool water to cool. Then drain of all the water, and chop the Chicoree very fine. Put in a saucepan with four tablespoonfuls of butter and let cook for a quar