*  Exported from  MasterCook  *

                    BELGIAN ENDIVE AND HAM AU GRATIN

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Meats                            Cheese/Eggs
               Vegetables

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8       sm           Head belgian endive
                       Squeeze lemon juice
                       Seasoning
  8                    Thin slices cooked ham
                       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 cheese
                       TOPPING
    1/2   c            To 3/4 c fresh soft bread
                       -crumbs
    1/4   c            Grated cheddar or gruyere
                       -cheese
  2                    Tomatoes

 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



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