Fennel au Gratin from New York Times Menu Cookbook by Craig Claiborne

Ingredients

• 1 large head of fennel
• ½ teaspoon salt
• 1½ cups milk
• 3 tablespoons all-purpose flour
• 5 tablespoons butter
• ½ cup soft fresh bread crumbs
• ¼ cup grated Parmesan cheese
• ¼ teaspoon freshly ground black pepper