| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
Belgian |
Meats, Vegetables |
4 |
Servings |
INGREDIENTS
| 8 |
sm |
Head belgian endive |
| 1 |
|
Squeeze lemon juice |
| 1 |
|
Seasoning |
| 8 |
|
Thin slices cooked ham |
| 1 |
|
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 |
| 1 |
|
Topping |
| 1/2 |
c |
To 3/4 c fresh soft bread crumbs |
| 1/4 |
c |
Grated cheddar or gruyere cheese |
| 2 |
|
Tomatoes |
INSTRUCTIONS
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
Posted to MM-Recipes Digest V4 #12 by pattm@execpc.com on Apr 06, 1999
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