Gratin Of Belgian Endive With Applewood Smoked Bacon

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Washington Post


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4 strips Applewood smoked bacon, cut in 2-inch strips

3 tablespoons finely chopped parsley

3 cups chicken stock or broth, plus more as needed

1 medium carrot, peeled and diced

1 stalk celery, diced

1 medium onion, diced

2 tablespoons sugar

Kosher salt

Freshly ground black pepper

8 whole Belgian endive

5 tablespoons unsalted butter

4 tablespoons flour

2 cups milk

1/2 cup plus 1 to 2 tablespoons grated Gruyere cheese

1 tablespoon Dijon-style mustard

3 large egg yolks

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