Recipe - Ham And Endives Baked In Cheese Sauce

8 Unblemished heads belgian
Endive, about 1 One half lb
Total weight
5 tablespoon Butter + 1 tsp
One half Juice of lemon
One half cup Water
One fourth cup Flour
2 One half cup Milk
1/8 teaspoon Nutmeg
Cayenne or tabasco to taste
One fourth pound Gruyere cheese, grated
2 Egg yolks
One half pound Should be able to get 8 thin
Slices

1. Rinse the endives and drain. Heat 2 tbsp of butter in a heavy skillet in
which the endives will fit in one layer. Arrange the endives in the pan.
Sprinkle with the lemon juice and water. Cover closely and cook 30 min. or
until tender. Watch carefully that the cooking liquid does not boil away
and the endives burn. If necessary, add a little more water to prevent
sticking. 2. Meanwhile, melt 3 tbsp of butter in a saucepan and add the
flour, stirring with a wire whisk. When blended, add the milk, stirring
rapidly with the whisk. Add the nutmeg and cayenne to taste. Cook, stirring
often, about 5 min. 3. Add about 1 cup of the cheese and stir until melted.
Add the egg yolks, stirring rapidly. Bring just to a boil, stirring, but do
not boil or the sauce will curdle. 4. Preheat the oven to 425. 5. Place the
ham slices on a flat surface. Place an endive on each slice, crosswise in
the center. Roll the ham slices to enclose the endive. 6. Use the remaining
butter to grease a baking dish. Arrange the ham rolls in the dish, in one
layer. Spoon the sauce over all. Sprinkle with the remaining cheese. 7.
place the dish in the oven and bake 10 min. If the top is not uniformly
brown, run the dish briefly under the broiler.

This dish: Jambon et endives au gratin

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini