Truffled endive

Lay one slice of ham and one of Gruyère on each endive leaf, then roll. Set the rolls close to one another in a buttered ovenproof dish. Spread a thin layer of béchamel, prepared with ¾ oz butter, flour and ¼ quart milk, and season with salt, white pepper and a handful of Parmigiano.

Add butter flakes, cover with cheese slices, sprinkle with more Parmesan and put in the oven to 350° F for about ten minutes. Remove the rolls from the oven when they are golden brown. Sprinkle with black summer truffle shavings and serve directly in the ovenproof dish.