Belgian Endive Au Gratin
|Lemon juice||1 Teaspoon|
|Belgian endive head||4 Large, washed and trimmed|
|Lean ham slices||4 Large|
|Mornay sauce||1 1⁄4 Cup (20 tbs) (315 Milliliter)|
|Grated parmesan cheese||1 Tablespoon|
Preheat the oven to 375°F (190°C).
Using the teaspoon of butter, grease a medium-sized baking dish and set it aside.
Fill a medium-sized saucepan with salted water and add the sugar and lemon juice.
Bring to a boil over moderate heat and add the Belgian endive.
When the water has come back to a boil, reduce the heat to low and simmer for 10 minutes.
Drain and reserve 2 tablespoons of the cooking liquid.
Wrap one Belgian endive in each ham slice and place the rolls in a baking dish.
Mix the mornay sauce with the reserved cooking liquid and the cream and pour over the rolls to cover them completely.
Sprinkle with the Parmesan cheese and bake for 30 minutes.