Chicory and White Sauce

• 6 large heads of chicory
• ¾ pt. good white sauce
• salt<

Cut off the end of the chicory and the outer leaves. Split each head to within ½ in. of the end and wash well between the leaves. Blanch, by bringing to the boil in just enough water to cover and boiling 5 min. Drain, then tie the heads together in bundles of 2 and cook in boiling, salted water until j