Belgian Endive and Ham Au Gratin

Title:
Belgian Endive and Ham Au Gratin

Yield:
4 Servings

Categories:
Ham,
Cheese




Ingredients:





     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  Grated cheddar or gruyere


          -cheese; (up To 3/4)



----------------------------------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


 


 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