| 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
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