24 sm. white endives
24 slices best ham (very thin)
8 oz. grated Gruyere cheese
3 tbsp. or more butter or oil
Salt & pepper (white) to taste
4 c. white sauce (med. thick)
4 1/2 tbsp. butter
4 1/2 tbsp. flour
3 c. milk or chicken broth

Trim and rinse endives. Heat butter in 2 or 3 pieces. Add endives - brown lightly. Cover (adding 1/3 cup water). Cook until tender when pierced. About 20 minutes. Make sauce. Add any juice from cooked endives. Wrap each endive in a slice of ham. Cover with sauce. Then cheese. Bake or broil 15 minutes or until golden brown. Serve with rice.