Endives Et Poulet Au Gratin Endives And Chicken Au Gratin Recipes

ENDIVES AU GRATIN

Steps:

• Trim off the bottom of each endive. Place the endives in a heavy saucepan and add the butter, lemon juice, sugar, water, salt and pepper. Cover tightly, bring to a boil and simmer 30 minutes or until the endives are tender.
• Preheat the broiler.
• Drain the endives and press gently to remove any excess moisture.
• Arrange the endives in a buttered baking dish large enough to hold them in one layer. Sprinkle the cheese evenly over them and add the melted butter. Place under the broiler until the cheese is golden brown.

BELGIAN ENDIVE AU GRATIN

Steps:

• Lightly grease a baking dish.
• Bring a large pot of lightly salted water to a boil over medium-high heat. Place the endives into the water. Cover, and cook until tender, 5 to 10 minutes.
• Place the butter into a saucepan, and melt over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and golden brown. Gradually whisk the milk into the flour mixture, whisking constantly until thick and smooth. Stir in 3/4 cup Gruyere cheese, Parmesan cheese, nutmeg, salt, and pepper until well blended. Cook gently over medium-low heat for 10 minutes, stirring frequently.
• Preheat an oven broiler to low.
• Drain the endives. Wrap each endive with a slice of ham, and place into the prepared baking dish. Pour the cheese sauce over the endives. Sprinkle with the remaining 1/4 cup Gruyere cheese and parsley.
• Cook the endives under preheated broiler until cheese is golden brown and sauce bubbles, about 10 minutes.

BELGIAN CHICONS AU GRATIN (ENDIVES AU GRATIN)

Steps:

• Cut the bottom part of the endives, and boil them in salted water, until tender.
• Prepare a bechamelle sauce:.
• Melt 2TB butter in a saucepan.
• Add flour and stir.
• Add milk a little at a time.
• Cook until thickened.
• Add grated Swiss cheese, salt, pepper, and nutmeg. (yes, nutmeg - you can leave it out if you would rather not have any).
• Drain the endives.
• Roll each endive in a slice of ham. Place in a rectangular baking dish.
• Pour the bechamelle over the rolled slices of ham. Sprinkle more Swiss cheese over the sauce. Dot with remaining butter.
• Place under the broiler until golden.

ENDIVES ET POULET AU GRATIN (ENDIVES AND CHICKEN AU GRATIN)

Steps:

• Preheat oven to 375 degrees.
• Prepare the chicken and set aside.
• Trim off the darkened ends of the endives. Split the endives in half lengthwise and cut the pieces into one-inch lengths crosswise. There should be about eight cups.
• Put the pieces in a casserole and add one-half cup of the chicken broth, the lemon juice, salt and pepper. Cover, bring to a boil and cook about 15 minutes. The liquid should have evaporated. If there is liquid, uncover and cook until liquid evaporates.
• Meanwhile, melt the butter in a saucepan and add the flour, stirring with a wire whisk. When blended, add the remaining two cups of chicken broth, stirring rapidly with the whisk. Continue cooking, stirring often with the whisk, about 10 minutes. Add the cream, salt and pepper, and continue cooking about five minutes, stirring often.
• Add the chicken to the endives and two cups of the sauce. Stir to blend.
• To the remaining sauce add the egg yolk and blend.
• Spoon the creamed chicken mixture into a baking dish (an oval dish measuring 14 by 8 1/2 by 2 inches is ideal). Spoon the remaining sauce over all, and sprinkle with the cheese and bread crumbs. Bake in the oven 30 minutes or until piping hot and golden brown on top.