Title: Belgian endive and ham au gratin
 Categories: Ham, Cheese
      Yield: 4 Servings
 
      8 sm Head belgian endive
           Squeeze lemon juice
           Seasoning
      8    Thin slices cooked ham

MMMMM---------------------------SAUCE--------------------------------
      2 tb Butter or margarine
    1/4 c  Flour
  1 1/4 c  Milk
    1/2 c  Grated cheddar or gruyere
           -cheese; (up To 3/4)

MMMMM--------------------------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