Trim the bottom of the endive heads and remove the outer leaves if

necessary. Cook in boiling salted water with a squeeze of lemon juice for

about 15 minutes until Just tender. Drain well and wrap each head of endive

in a slice of ham, then put into the baking dish. Prepare the sauce while

the endive is cooking. To make this, heat the butter in a saucepan. Remove

from heat, stir in the flour, return to the heat and cook for several

minutes. Remove from heat and blend in the milk. Stir over a low heat

until thickened, add seasoning and 3 tbsp of the endive stock. Add the

cheese to the sauce, pour over the ham and endived. Top with crumbs and

cheese, brown under the broiler, then top with sliced tomatoes. To Serve: As soon as cooked. This also make a good hors d'oeuvre for 8. Serves 4.

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Stevens

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