Chicory Westphalian Style – Endive Belge Westphalienne

Preparation – Prepare chicorÚe (ready to cook, e.g. Peel, remove woody parts and dirt), rinse and remove wedge – Sauté Matignon in butter – Layer ChicorÚe – Fill up with vegetable stock – Add minced veal kidney fat – Add juice of one lemon, Season with the juice of a lemon, salt and freshly ground pepper – Steam on the stove – Cut the ham into slices Preparation – Wrap the chicory individually with the ham slices – Butter the gratin dish and layer in the chicory – Cover with the cream sauce – Sprinkle with grated cheese, drizzle with melted butter – Cook on the stove until au gratin

Tip: It is best to use your favorite ham – then your dish will taste twice as good!

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