Gratin Of Belgian Endive With Prosciutto

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8 medium-size Belgian endive chicons

3 1/2 tablespoons butter

3 tablespoons flour

1/2 teaspoon salt

1/4 teaspoon freshly grated nutmeg

1/8 teaspoon cayenne pepper

1 cup milk

1/4 cup freshly grated Parmesan cheese

4 ounces thinly sliced prosciutto

2 tablespoons grated Gruyere cheese

Freshly ground pepper to taste

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