Belgian Endives Au Gratin(4 Servings) - cooking recipe

Ingredients

8 Belgian endives
8 slices good, baked ham
1 1/2 to 2 c. Bechamel sauce (white sauce)
1/4 to 1/2 lb. grated Swiss cheese
1/4 c. white wine (optional)
1 Tbsp. bread crumbs
1 Tbsp. butter

Preparation

Boil endives in salted water with a little lemon juice for 20 to 25 minutes.
Drain, forcing out all liquid.
Saute endives in butter, not browning them, just coloring them slightly.
Roll each endive in a slice of ham.
Put rolls in buttered baking dish. Cover with Bechamel sauce, in which the cheese has been melted and the white wine added.
Sprinkle with bread crumbs and add dots of butter.
Brown under broiler.