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Stewed Endive with Cream Sauce

Take three large heads of endive and clean thoroughly; cut off all the outer green leaves and wash the endive in several waters. Drain and blanch them in boiling salted water for ten minutes. Remove, cool in cold water then take them out and press out the water; chop up, place in a saucepan with four ounces of butter and cook for a quarter of an hour, until dry. Pour over two wineglassfuls of cream or milk, a very little at time, reduce, and grate in a little nutmeg, adding salt and pepper to taste. Stir well and leave on the fire for five minutes, turn it out on a hot dish, and serve with croutons of fried bread for a garnish.

Green Peas, Ancient Style Take three quarts of young, tender green peas, shell them carefully, and keep them wrapped up in a wet cloth till wanted. Clean, drain, and tie up a lettuce head, put it in a saucepan with the peas, add a little salt, cover with a wineglassful of water, and add four ounces of butter. After cooking for fifteen minutes, remove the lettuce, and when ready to serve, thicken the peas with three tablespoonfuls of cream, diluted with the yolk of an egg, adding a very little white pepper, and a tablespoonful of powdered loaf sugar. Let all thicken together for five minutes, and serve at once in a vegetable dish.