Endives or Escaroles Glazed

Wipe the endives well, cut them of an even length and range them in a flat buttered saucepan; season and baste over with butter; cook on a slow fire while covered and with no other moistening, turning them over once only. At the last moment drain off the endives; arrange them on a dish and unglaze the saucepan with a little half-glaze sauce (No. 413) or light bechamel (No. 409), then strain the sauce over.