Page 10 - livret-recette-sherpa-2010-en

Ingredients (serves 4)

4 nice endives 20 g butter 1 orange 1 lemon 4 slices cooked ham ¼ l veal broth ½ l whipping cream 20 g butter 20 g flour Nutmeg 100 g comté cheese Salt and pepper

Our Terre de l’Alpe selection:

comté cheese, cooked ham with herbs

Braised endives, cooked ham, gravy and comté cheese gratin

Braise the endives. Butter a pan. Cut the endives in half. Add the orange and lemon zests and juice. Barely cover with broth cover and cook in the oven at 160°C for 30 to 45 min. Comté cheese gratin: melt the butter, add the flour, make a roux sauce, and slowly add the cream. Heat to boil. Grate the nutmeg. Add the comté cheese at the end. Whip the rest of the cream and add it to the cold béchamel sauce Serve the endives with the ham on top, coat them in the comté sauce, and heat them in the oven to brown. Add the gravy last.

SHE225-Livret recette 2010 GB vecto.indd 10 19/10/10