CHICORY AU GRATIN

Preparation Method :

• Remove any damaged leaves from the chicory (endive), trim the bases and cut out the bottom of the cores with a pointed knife.
• Cover with cold water in a pan. Add the lemon juice and a little salt, and bring to the boil. Cook for 5 minutes, then drain.
• Melt half the butter in a small pan, stir in the flour and cook for 1 minute.
• Gradually add the milk, nutmeg, salt and pepper to taste and cook, stirring, until thick.
• Roll each head of chicory (endive) in a slice of ham and arrange in a buttered shallow ovenproof dish. Pour the sauce over and sprinkle with the cheese.
• Melt the remaining butter in a pan, add breadcrumbs and toss, and then scatter over the dish.
• Cook in a preheated moderate oven (180°C / 350°F, Gas Mark 4) for 20 to 30 minutes, until the chicory (endive) is tender and the top is golden.