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Chicory – 900 gms
Lemon – 1
Pinch of salt
Water – 100 ml
Cold, cooked ham – 4-8 slices
Thick white sauce for coating
Gruyere cheese – 25 gms (grated)

  • Remove any discolored leaves from the heads of the chicory. Trim the stumps if necessary..
  • Wash the heads,  put them in a saucepan, with the juice of the lemon, a pinch of salt and the water.
  • Cover the saucepan, and boil the chicory quickly for 15 minutes.
  • Let the heads cool, drain them and press the water out.
  • Roll each head in a slice of ham.
  • Arrange the rolls neatly in a shallow serving dish, and cover the whole dish with the sauce.
  • Sprinkle well with the grated cheese, and set the dish in a moderately heated oven for 10 minutes.

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