Instructions: Wash endive and cut in two lengthwise.

Heat 1/2 the butter in a fry pan and brown the endive on both sides.

Transfer to a casserole dish, dissolve stock cup in 1 cup boiling water, pour over endive, cover and cook in a moderate oven for 25 minutes until tender.

Drain well of excess stock, pour over cream and sprinkle with cheese. Return to oven and cook uncovered for 15 minutes until cream has all but disappeared.

Serve with lamb or beef.

Endive is also called whitlof.

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