Ingredients for 4 servings:
8 endives
2 spoons of butter
1 garlic clove
1 branch of thyme
salt, peppermill
8 small slides of braised ham
Sauce:
2 spoons butter
2 sp flour
2 ozs grated Gruyere cheese
2 egg yolks
1 pint milk
1 tsp salt
pepper and nutmeg to taste.

Grated Belgian Endives with Ham

Eliminate the outer leaves of the endives and cut the extremity. Refresh the cut at the other side, and about 1/2 inch into the endive to remove the hard part of the trunk.

Take a pan with cover, large enough to place all the endives in a single layer. Add the butter and melt it. Heat up and when it begins to simmer, put the endives in the butter. Let it bake brown on all sides and lower the flame. Add some salt, the garlic clove cut in small slides and a thyme branch. Add a turn of the pepper mill and cover.

Let cook on a very low flame during 30 at 45 minutes.

Cut the rind away of the ham and roll every endive in a slice of ham. Place them, side to side in a rectangular pan: the pan must fit the number of rolls.

In a sauce pan, put 2 spoons of butter, 2 spoons of flour, 1 teaspoon salt, pepper and grated nutmeg to taste. Add 2 egg yolks, 2 ozs of grated Gruyere cheese and 1 pint of milk. Put the pan on the fire and mix with a whisker mixer. Dont stop mixing while heating up. When the mixture becomes creamy, you're done.

Pour the sauce evenly over the endive rolls and finish with somewhat grated cheese to decorate.

Bake in the preheated oven, at 360°F during 20 min, or wait to obtain a gold crusted surface.