BELGIAN ENDIVE AND HAM AU GRATIN

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 To 3/4 c grated cheddar or
• -gruyere cheese
• TOPPING
• 1/2 c To 3/4 c fresh soft bread
• -crumbs
• 1/4 c Grated cheddar or gruyere
• -cheese
• 2 Tomatoes

Preparation:

• 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.