Endives in Béchamel
Total time
From: Lady Jennie
Recipe type: Entrée
Serves: 6
- 6 large endives
- 12 slices ham
- Béchamel Sauce as follows:
- 2.5 c milk
- ½ onion
- ¼ t nutmeg
- ⅛ t white pepper
- ½ t salt
- 2 bay leaves
- 4 cloves
- 4T butter (56 grams)
- 4T flour
- grated swiss - around 1 cup-full
- Preheat the oven to 350°F or 180°C
- Boil the endives
- Drain them
- Cut the ends off, then slice them lengthwise into 2-4 parts
- Squeeze the water out of the endive portions
- Wrap each one in a half slice of ham.
- Place them in rows in a 9x13" pan.
- For the sauce, cut 2 quarters of an onion.
- Pin the bay leaves to the onion with the cloves.
- Place them in a saucepan with the milk.
- Add the nutmeg, salt and pepper and simmer on low.
- Before the milk boils and rises, skim the top off the milk mixture.
- Melt the flour and butter in a pan and pour the milk in slowly, stirring all the while.
- The béchamel should be lump-free by the time all the milk is added.
- Pour the béchamel sauce over the rolled endives.
- Sprinkle grated Swiss over that.
- Bake 30 minutes or until all the cheese is browned and melted.
Recipe by A Lady In France at https://aladyinfrance.com/endives-in-bechamel/
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