Belgian endive and ham au gratin

 
                      BELGIAN ENDIVE AND HAM AU GRATIN
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Meats                            Cheese/Eggs
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8       sm           Head belgian endive
                         Squeeze lemon juice
                         Seasoning
    8                    Thin slices cooked ham
                         SAUCE
    2       tb           Butter or margarine
      1/4   c            Flour
    1 1/4   c            Milk
      1/2   c            To 3/4 c grated cheddar or
                         -gruyere cheese
                         TOPPING
      1/2   c            To 3/4 c fresh soft bread
                         -crumbs
      1/4   c            Grated cheddar or gruyere
                         -cheese
    2                    Tomatoes
 
   Trim the bottom of the endive heads and remove the outer leaves if
   necessary. Cook in boiling salted water with a squeeze of lemon juice for
   about 15 minutes until JUST tender. Drain well and wrap each head of endive
   in a slice of ham, then put into the baking dish. Prepare the sauce while
   the endive is cooking. To make this, heat the butter in a saucepan. Remove
   from heat, stir in the flour, return to the heat and cook for several
   minutes.  Remove from heat and blend in the milk. Stir over a low heat
   until thickened, add seasoning and 3 tbsp of the endive stock. Add the
   cheese to the sauce, pour over the ham and endived. Top with crumbs and
   cheese, brown under the broiler, then top with sliced tomatoes. TO SERVE:
   As soon as cooked.  This also make a good hors d'oeuvre for 8. Serves 4.
   
   Origin: Marguerite Patten recipe cards Shared by: Sharon Stevens
  
 
 
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