Preparation

1.  Wash the endive heads.

2.  Scoop the bottom slightly out.  Cut the Endive in pieces.  Cook in boiling water and salt, turning the Endive occasionally (5 minutes).

3.  Drain thoroughly.

4.  Cook the bacon, drain on paper towelling and keep hot.

5.  Combine the bacon fat, diced ham, sliced carrots, parsley, the drained Endive and the chopped onion.

6.  Fry the mixture until done.  Turn occasionally.  Do not overcook.

7.  Serve the dish with the bacon.