Chicory au Gratin

• 8 heads chicory
• salt
• juice of 1 lemon

Trim root ends of chicory and wash well in cold water. Drain. Place chicory in a saucepan of boiling salted water with lemon juice, and simmer for 30 minutes. Drain well; then press in a clean cloth to remove excess moisture.

Roll each head in half-slice of ham and arrange in a well-buttered shallow heatproof casserole. Mix freshly grated Parmesan into Béchamel Sauce; pour over chicory;