Chicorée Graten


  • 8 Chicoree
  • 8 slices of boiled ham 
  • 50 gr.( 0,11 lbs) Butter
  • 5 g nutmeg ( 0,011 lbs) (Muscat)
  • 5 gr. ( 0,011 lbs ) Sugar
  • Salt
  • Black pepper

Cheese Sauce:

  • 25,36 oz skim milk
  • 250 gr. ( 0,55 lbs ) Cheese, grated
  • 30 gr. ( 0,066 lbs ) Butter
  • 40 gr.( 0,088 lbs )Flour
  • 1 egg yolk
  • 1 squeeze of lemon juice
  • Salt
  • Black pepper

Hard and bitter taste. Cut off the chicory (hot lettuce) stem, which is 5mm ( 0,19 inc) .

Melt the butter in the pan. Roast the chicory (hot lettuce) and steam on low heat for 25 minutes. Season with sugar, salt and pepper.

Wrap each Chicor (hot lettuce) in a slice of ham and place one by one in the souffle tin.

For the cheese sauce, first, heat the butter, add flour and fry until golden brown. Add milk slowly and mix quickly; when it comes to boiling point, mix half the cheese, egg yolk, nutmeg, salt, pepper and lemon juice into it.

Pour the cheese sauce over the chicory (hot lettuce) and sprinkle with the remaining cheese and bake until golden brown.



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