| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 6 |
lg |
Endives |
| 4 |
oz |
Soft bread, crust removed, shredded |
| 3/4 |
c |
Milk |
| 5 |
oz |
Ham, cut in little squares |
| 2 |
|
Hard-boiled eggs |
| 2/3 |
c |
Light cream |
| 3 |
tb |
Grated gruyere cheese |
| 2 |
tb |
Butter |
| 1/4 |
ts |
Nutmeg |
|
|
Salt, pepper to taste |
INSTRUCTIONS
1. Using a sharp, pointed knife remove the hard cone at the base of each
endive. Remove also the not-so-nice-looking outer leaves, if any. Wash the
endives under running water.
2. Boil salted water in a pot large enough to take the six endives. Boil
the endives for 10 minutes.
3. Remove from water, let cool a bit and cut them lenghtwise in two. BUT DO
NOT CUT COMPLETELY. The two halves must stay attached to each other. Drain
on paper towels.
4. Put the soft bread in the milk. Mash the hard-boiled eggs with a fork.
Mix together the ham, the eggs and the bread/milk mixture. Add salt, pepper
and the nutmeg. Mix well.
5. Butter a gratin dish. Fill each endive with the mixture and put, one by
one, in the gratin dish.
6. Pour the cream over the endives, and the grated cheese. Add some little
cubes of butter over the dish. Put in a warm 400 F oven for 15 minutes.
Posted By demers@ere.umontreal.ca (Demers Serge) On rec.food.recipes or
rec.food.cooking
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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