Endives Flamandes

Chicory and ham in cheese sauce

Nicholas Freeling

Chicon au jambon à la ch'ti, avec du maroilles

Nicholas Freeling describes this in his Cook Book, but in narrative form. This version is slightly adapted and given in standard form.

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Serves 6. Heat your (fan) oven to 150°C. Prep time: 10 minutes + 30 minutes (cooking).


Ingredients

  • 6 heads chicory
  • 6 slices cooked ham
  • 200 ml milk
  • 12 peppercorns
  • 2 bay leaves
  • 30 g butter
  • 2 tbsp flour
  • 100 g grated Comté (or Cheddar)
  • 25 g grated parmesan

Method

  1. Cut the chicory in two and place flat side down in a wide, shallow baking tin.

  2. Cover in boiling water and cook in the oven for 15 minutes.

  3. Drain carefully and discard the water. An alternative is to steam them, or fry them gently in a covered pan with a little butter.

  4. Roll each half in a slice of ham and arrange in a shallow baking dish.

  5. Make a béchamel with the milk, peppercorns, bay leaves, butter, and flour, then add the Comté and mix well (see tip).

  6. Pour over the chicory to cover them.

  7. Mix the bread crumb and parmesan and scatter over the top.

  8. Bake for 15 minutes until pale golden on top.


Serving

  • Serve with chips and salad, or on its own as a starter.


Any timings underlined in red are in addition to the preparation time (eg waiting time)


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