Cooking the endives:
Remove the outer leaves of the endives if necessary and trim the base slightly.
Cook them in a large pot of boiling salted water for 20 minutes at a simmer.
Drain thoroughly and gently squeeze out any excess water.
Tip: Add a little lemon juice to the water to prevent them from turning brown.
Preparing the béchamel sauce
: In a saucepan, melt the butter over low heat.
With flour: add the flour and mix until you obtain a lightly golden roux. Condiments& Dressings
With cornstarch: dilute
