|Tonight's dinner, endives au jambon.|
On the menu -- too simple, no way to make a mistake, just the sort of recipe that I need -- is endives au jambon with bechamel and a sprinkling of emmanthal to make the concoction come out of the oven appealingly browned on top.
|The grated carrots will be presented on a dish. . .|
|My absolute favorite, a chausson aux pommes.|
We shall see. . .