| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Belgian | October 199 | 1 | servings |
INGREDIENTS
| 8 | Belgian endives; (about 2 pounds), | |
| ; trimmed, leaving | ||
| ; the root ends | ||
| ; intact, and | ||
| ; halvedlengthwise | ||
| 1 1/2 | tb | Fresh lemon juice |
| 3 | tb | Unsalted butter; cut into bits |
| 1/2 | ts | Salt |
| 2 | ts | Sugar |
| 3/4 | c | Chicken broth |
| 2/3 | Finely grated Gruyère | |
| 1 1/3 | c | Dry bread crumbs |
INSTRUCTIONS
In a heavy kettle combine the endives, cut sides down, in two layers, the lemon juice, the butter, the salt, the sugar, and the broth, cover the mixture with a buttered round of wax paper and the lid, and bring the liquid to a boil. Simmer the mixture, covered, for 20 to 30 minutes, or until the endives are very tender, and transfer them with a slotted spoon, cut sides down, to a buttered gratin dish just large enough to hold them in one layer. In a small bowl stir together the Gruyère and the bread crumbs, sprinkle the mixture evenly over the endives, and broil the gratin under a preheated broiler about 4 inches from the heat for 3 to 4 minutes, or until the topping is golden and the cheese is melted. Serves 8. Gourmet October 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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