Endive A LA Mornay

This is an elegant dish for luncheon.

INGREDIENTS

12 medium endive.

2 tablespoons fresh lemon juice.

Salt.

12 thin slices of cooked ham.

3 tablespoons butter.

3 tablespoons flour.

One and a half cups light cream.

1 cup shredded Gruyere or Swiss cheese.

Freshly ground pepper, grated nutmeg to taste.

COOKING

Trim and wash the endives. Drain well. Blanch with the lemon juice in boiling salted water to cover for 10 minutes. Drain well, pressing to release all the water. Roll each endive in a slice of ham. Set aside. Melt the butter in a saucepan. Mix in the flour and cook, stirring 1 minute.

Gradually add the cream and cook slowly, stirring, until smooth and thick. Add the cheese and season with salt, pepper, and nutmeg. Cook, stirring often, until the cheese melts. Spoon a little of the sauce into a buttered shallow baking dish and arrange the ham-wrapped endive over it.

Pour the remaining sauce over the endive. Bake, uncovered, in a preheated hot oven for about 20 minutes, or until the cheese is melted and the sauce is bubbly. Serves 6 as an entree or 12 as a first course.