| 1 | Rinse the endives and drain. |
| 2 | Heat 2 tbsp of butter in a heavy skillet in which the endives will fit in one layer. |
| 3 | Arrange the endives in the pan. |
| 4 | Sprinkle with the lemon juice and water. |
| 5 | Cover closely and cook 30 min. or until tender. |
| 6 | Watch carefully that the cooking liquid does not boil away and the endives burn. |
| 7 | If necessary, add a little more water to prevent sticking. |
| 8 | Meanwhile, melt 3 tbsp of butter in a saucepan and add the flour, stirring with a wire whisk. |
| 9 | When blended, add the milk, stirring rapidly with the whisk. |
| 10 | Add the nutmeg and cayenne to taste. |
| 11 | Cook, stirring often, about 5 min. Add about 1 cup of the cheese and stir until melted. |
| 12 | Add the egg yolks, stirring rapidly. |
| 13 | Bring just to a boil, stirring, but do not boil or the sauce will curdle. |
| 14 | Preheat the oven to 42Place the ham slices on a flat surface. |
| 15 | Place an endive on each slice, crosswise in the center. |
| 16 | Roll the ham slices to enclose the endive. |
| 17 | Use the remaining butter to grease a baking dish. |
| 18 | Arrange the ham rolls in the dish, in one layer. |
| 19 | Spoon the sauce over all. |
| 20 | Sprinkle with the remaining cheese. |
| 21 | Place the dish in the oven and bake 10 min. if the top is not uniformly brown, run the dish briefly under the broiler. |
| 22 | This dish: jambon et endives au grati |
