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Veal Gravy, Endive With

Wash and clean twelve heads of endive, and beware of the worms which are generally found in the heart. After having taken off all the green part of the leaves, wash the endive again in two or three different waters, and blanch them to take away the bitter taste. Then throw them into cold water, and when quite cold squeeze them till there is no water left in them, then chop them very fine. Next stew them in a quantity of gravy sufficient to cover them entirely, to which add a little salt and a very small lump of sugar to counteract the bitter, tart taste of the endive. Ascertain if they are done enough by squeezing a bit between two fingers; if very tender they are done. Then add two spoonfuls of Spanish sauce reduced, and use them either of entremets, under poached eggs, or for entrees, such as minces of mutton, fricandeaux, sweetbreads, fillets of fowl, etc.