Divide the garlic bulb into cloves, peel them and cut them in half.
Select the endives, rinse and cut into 3-4 cm pieces.
Pierce the meat all around with a pointed kitchen knife and lard with garlic. Heat 3/4 of the butter and brown the meat in it for 3-4 minutes per side, then remove from the roasting pan.
Season the meat juices with salt and pepper. Then add the meat repeatedly and cook on a lower flame until done.
Heat the remaining butter in a second saucepan, cook the endive, stirring occasionally, and season with salt and pepper and nutmeg.
My tip: This goes well with the “Braised Frisée Salad” from the cookbook “My Recipes”!