Gently soften endives cooked in a wine-water boil and then enrobe them into a slice of ham, covered with a delightful white cream, with lots of cheese. They are baked to perfection until bubbly.

Mix the breadcrumbs, Parmesan, thyme, cream, a quarter of a teaspoon of salt and a good grind of black pepper. Spoon this mixture over the endives and top each one with a slice of ham. Roast in the ...