Recipe Endives with ham
Preparation time:
50 min
Heat treatment time:
40 min
Shelf life:
6 months
Ingredients
Number of persons: 4-6 servings
Preparation
- Clean the endives without washing them (remove any damaged leaves) and scoop out the base.
- Place 30g butter, lemon juice, 50cl water and endives in a casserole dish. Cover and bring to the boil over a high heat, then cook for 30 minutes over a medium heat. Drain the endives and leave to cool.
- Meanwhile, reduce the béchamel sauce over a low heat for 5 minutes, then add the Comté cheese, the remaining butter, salt and pepper. Mix well.
- Roll the endives in the slices of ham and arrange carefully, vertically, in the terrine.
- Pour the hot béchamel into the terrine to within 2 cm of the rim.
- Close and heat immediately for 40 minutes at 100°C.