Method:

1. Color the Belgian endives lightly in butter on all sides, while adding pepper, salt, nutmeg, honey and lemon.
2. Add water and a pinch of chicken stock paste to the endives until they are half under water. Cover with aluminum foil and allow to simmer for about 25 minutes.
3. Check the endives with a potato knife. If the knife pierces the endives without resistance, the endives are done.
4. Drain the liquid and push down on the endives to drain the last liquid from the vegetables. Keep warm in an oven (90°C) for up to two hours until serving.