Endives au Gratin

Preparation info

    • Difficulty


Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

  • About

Sometimes called à la flamande, but this is disputable. Whatever its name, this dish involves wrapping braised endives in thin slices of cooked ham, and covering them with béchamel sauce. It is a very comforting dish and, although I dislike the description, it could appear neatly under the heading ‘supper dish’. I’m not quite sure why I dislike this description, but I think it is because there is an English tendency to put this type of dish into a category