All Easy Recipes. Cook all that you can cook. Chicory With Cheese And Ham
(Chicory Au Gratin Et Jambon)
 
What You Need:           
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  • 1 pound Brussels chicory
  • Nutmeg
  • 1 oz butter 2 oz.
  • Gruyere cheese (grated)
  • 1 teaspoon plain flour
  • Seasoning
  • 8 slices cooked ham
  • 1 cup of milk
  • Toasted breadcrumbs

    • How To Cook:
    1. Select some short, well-developed heads of chicory, wash and clean them, put in boiling salted water to which a little lemon juice has been added (to keep them white) and boil slowly for 25 minutes.

    2. Pour into a colander (keeping back about 1 teacupful of the liquid) and drain for about 5 minutes.

    3. Make the sauce; melt the butter in a small saucepan, add the flour, pepper and salt, stirring all the time, then add the liquid and milk, a little nutmeg (according to taste) and three-quarters of the cheese, and bring to the boil.

    4. Wrap each head of chicory in a slice of ham and put in a fireproof dish, pour the sauce over, top with breadcrumbs and the remaining cheese, dot with a few pieces of butter, and put under the grill until golden-brown.
    		 
    		 
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