Belgian Endive and Ham Au Gratin

Directions

1. 1

   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

2. 2

   Cook in boiling salted water with a squeeze of lemon juice for about 15 minutes until JUST tender

3. 3

   Drain well and wrap each head of endive in a slice of ham, then put into the baking dish

4. 4

   Prepare the sauce while the endive is cooking

5. 5

   To make this, heat the butter in a saucepan

6. 6

   Remove from heat, stir in the flour, return to the heat and cook for several minutes

7. 7

   Remove from heat and blend in the milk

8. 8

   Stir over a low heat until thickened, add seasoning and 3 tbsp of the endive stock