| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Belgian |
Ham, Cheese |
4 |
Servings |
INGREDIENTS
| 8 |
sm |
Head belgian endive |
|
|
Squeeze lemon juice |
|
|
Seasoning |
| 8 |
|
Thin slices cooked ham |
| 2 |
tb |
Butter or margarine |
| 1/4 |
c |
Flour |
| 1 1/4 |
c |
Milk |
| 1/2 |
c |
Grated cheddar or gruyere cheese; (up To 3/4) |
| 1/2 |
c |
To 3/4 c fresh soft bread crumbs |
| 1/4 |
c |
Grated cheddar or gruyere cheese |
| 2 |
|
Tomatoes |
INSTRUCTIONS
SAUCE
TOPPING
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
Per serving: 137 Calories; 8g Fat (54% calories from fat); 4g Protein; 12g
Carbohydrate; 26mg Cholesterol; 100mg Sodium
Posted to MC-Recipe Digest by shade <liveoak@polaris.net> on Apr 5, 1998
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