Fennel And Lettuce Au Gratin
|Crisp lettuce head||2|
|Fennel||1 3⁄4 Pound|
|All purpose flour||3 Tablespoon|
|Butter||1⁄4 Cup (4 tbs)|
|Milk||1 3⁄4 Cup (28 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Breadcrumbs||1⁄2 Cup (8 tbs)|
Preheat the oven to 400°F.
Trim and wash the lettuce, cut in quarters lengthwise from the stalk and add these to a saucepan full of boiling salted water to blanch for 5 minutes.
Drain well and set aside.
Prepare the fennel, cut lengthwise into thin slices, and boil in salted water for 15 minutes.
Drain and set aside.
Make a bechamel sauce with 3 tbsp all purpose flour, 2 tbsp butter, 1 3/4 cups boiling milk; season with a little salt, pepper, and nutmeg.
Remove from the heat and stir in half the grated cheese and the egg yolk, beating with a whisk.
Grease a fairly deep, oval ovenproof dish and fill the dish with alternating deep sections of the vegetables, alternating paler broad bands of fennel with the brighter green of the lettuce.
Cover evenly with the sauce and sprinkle the surface with the rest of the grated cheese and with a fairly thin layer of dry breadcrumbs.
Dot flakes of the remaining butter over the surface.