Brussels Style Chicory

From the cleaned chicory cobs remove the lower bitter core, sprinkle chicory with juice of one lemon, boil with 1/2 cup of salted water. Boil for about 5 minutes on 1 or automatic heat 4-5.

Then remove and cool. Dice chicken meat, roast in fat for 10 min on 2 or automatic cooker 7-9. In a saucepan sauté fat and flour, extinguish with chicken soup, simmer for 5 minutes. Add whipped cream and spices, season to taste.

Add poultry to sauce form. Cut chicory in half lengthwise, place a little egg mixture between each 2 chicory halves, cover cobs with ham, place in a gratin dish. Mix egg yolk and cheese with the remaining egg mixture, spread evenly on the chicory, bake until golden brown.

Circuit: 200 to 220 °C , 2nd slide bar v. U.

170 to 190 °C , convection oven half an hour.

Tip: Always use aromatic spices to refine your dishes!

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