| 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.
|
|
