endive@braised.ca

Clarissa Dickson Wright in Food: A 20th-century Anthology under the heading "Endives" collects a passage from Simon Hopkinson Roast Chicken and Other Stories which concludes with this description:

The Normandie's braised endives were cooked in plenty of butter, which was heated until light brown before the endives were added, gently coloured, seasoned and finished with lemon juice. They were then covered, and cooked in a moderate oven for a couple of hours. The resultant vegetable was golden brown, almost gooey, and had an aroma that was very agreeable.