Stuffed Chicory

For the stuffed chicory, cut the chicory in half lengthwise, remove the bitter core, fill with subsequent farce.

For the farce, mix mixed minced meat and tartar with salt, bell pepper, paprika, mustard, tomato ketchup, finely chopped onion, breadcrumbs, finely chopped parsley and chives, mix well.

Put the stuffed chicory in a buttered gratin dish, pour Mornay sauce over it and cook, covered, in the oven at medium heat for 3/4 hour.

Then remove the lid, sprinkle grated cheese and bake the stuffed chicory over high heat for another 5 minutes.

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