Buttered Belgian Endives

Rub the butter over the bottom of a shallow flameproof casserole or skillet.

Trim off the bottoms and any damaged outer leaves of the endive and cut the heads into diagonal slices about 1-inch thick.

Put them in the pan with salt and pepper to taste, lemon juice and water.

Press a piece of buttered foil on top of the endive and cover with a lid.

Cook over low heat for 7 to 8 minutes or until the endive is tender.

Shake the pan occasionally. Sprinkle with the chopped parsley and serve.