Ingredients

　　Trim root ends of endives, keeping leaves attached. Arrange in one layer in a buttered flameproof casserole. Salt lightly, distribute 1 1/2 tablespoons butter in small pieces on top, and sprinkle with 1 teaspoon lemon juice. Pour in water to come halfway up, and bring to the boil on top of the stove. Boil slowly for 15 minutes, or until almost tender. Lay buttered wax paper over the endives, cover the casserole, and bake in a 325°F oven for 1 1/2 to 2 hours, or until the endives are a pale buttery yellow.

　　Julia's Kitchen WisdomKnopf