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 Gruyere 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
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|Serving Size: 1 Serving (592g)|
|Recipe Makes: 8|
|Calories from Fat: 251 (62%)|
|Amt Per Serving||% DV|
|Total Fat 27.9g||37 %|
|Saturated Fat 16.9g||84 %|
|Monounsaturated Fat 6.9g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 68.7mg||21 %|
|Sodium 335.1mg||12 %|
|Potassium 1670.2mg||44 %|
|Total Carbohydrate 33.9g||10 %|
|Dietary Fiber 16.8g||67 %|
|Sugars, other 17.1g|
|Protein 9.3g||13 %|
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Calories per serving: 402
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