Belgian Endive & Ham Au Gratin Recipe

Belgian Endive & Ham Au Gratin Recipe Ingredients

ngredients:	1/4 cup flour
8 small head belgian endive	1 1/4 cup milk
1 squeeze lemon juice	1/2 cup to 3/4 c grated cheddar or gruyere cheese
1 seasoning	1 topping
8 thin slices cooked ham	1/2 cup to 3/4 c fresh soft bread crumbs
1 sauce	1/4 cup grated cheddar or gruyere cheese
2 tablespoons butter or margarine	2 tomatoes

Instructions for Belgian Endive & Ham Au Gratin Recipe

Directions

Trim the bottom of the endive heads and remove the outer leaves if necessary. Remove the core also named the Chicory , this gives a very bitter taste to the endive. 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 ( Morney Sc ) 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 endive. Top with bread crumbs and cheese, brown under the broiler.

TO SERVE:
As soon as cooked, exelent with mashed potatoes


Main Ingredient: MilkCuisine: Belgian

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