Endive Au Gratin
|Boiling water||1 Cup (16 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs)|
|Gruyere cheese||1⁄4 Cup (4 tbs), grated|
|Parmesan cheese||1⁄4 Cup (4 tbs), grated|
|Cayenne pepper||1 Dash|
1. Pour boiling water to a depth of one inch over the endive, add the salt, cover and cook until tender, about twenty minutes. Drain thoroughly and arrange in a shallow greased baking dish. Preheat broiler.
2. Meanwhile, melt the butter in a saucepan, add the flour and stir with a wire whisk until blended. Bring the milk to a boil and add all at once to the butter-flour mixture, stirring vigorously with the whisk until the sauce is thickened and smooth. Remove from the heat and thin out with a little heavy cream, if desired. Add the Gruyere cheese and half the Parmesan and stir until the cheese has melted. Pour over the endive.
3. Sprinkle with the remaining Parmesan cheese and add cayenne to taste. Broil until the sauce is bubbly and lightly browned.