Belgian Endive and Ham Au Gratin

4 Servings

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Belgian Endive and Ham Au Gratin Ingredients

8 sm Head belgian endive	1 1/4 c Milk
Squeeze lemon juice	1/2 c Grated cheddar or gruyere
Seasoning	TOPPING
8 Thin slices cooked ham	1/2 c To 3/4 c fresh soft bread
SAUCE	1/4 c Grated cheddar or gruyere
2 tb Butter or margarine	2 Tomatoes
1/4 c Flour

Instructions for Belgian Endive and Ham Au Gratin

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 doeuvre 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 on Apr 5, 1998

Main Ingredient: PorkCuisine: Uncategorized