Wiltshire Ham and Celery Rolls

An appetizing combination of flavours and textures, Wiltshire Ham and Celery Rolls is an ideal lunch or supper dish. Serve them with buttered pasta such as tagliatelle verde or spaghetti.

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U oz. butter

1 tablespoon flour

½ teaspoon salt { teaspoon black pepper

10 fl. 02. milk

1 teaspoon grated nutmeg

2 oz. Gruyere cheese, grated

2 oz. plus

1 tablespoon

Cheddar cheese, grated

4 canned celery hearts, drained and halved

8 slices Wiltshire ham

2 tablespoons toasted white breadcrumbs

Preheat the oven to moderate 350 F (Gas Mark 4, 180 C).

In a small, heavy saucepan, melt 1 ounce of the butter over moderate heat. Remove the pan from the heat and, using a wooden spoon, stir in the flour, salt and pepper to make a smooth paste. Gradually add the milk, stirring constantly and being careful to avoid lumps. Return the pan to the heat and cook the sauce, stirring constantly, until it is smooth and has thickened slightly. Add the nutmeg, Gruyere and 2 ounces of the Cheddar, blending them thoroughly into the sauce. Cook the sauce, stirring constantly, for a further 2 to 3 minutes. Remove the saucepan from the heat and set aside.

Wrap each celery heart half in a slice of ham and arrange the rolls in a shallow ovenproof dish. Pour over the sauce and sprinkle with the breadcrumbs and remaining Cheddar cheese. Cut the remaining butter into small pieces and dot them on top of the mixture.

Place the baking dish in the centre of the oven and bake for 20 to 25 minutes or until the top of the mixture is golden brown.

Remove the dish from the oven and serve immediately.

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