Chicory and Ham Mornay

Name: Chicory and Ham Mornay
Yield: Serves Four
Cuisine: French
Ingredients: 20 g/¾ oz butter; 4 slices ham; salt and pepper; salt and pepper; 150 ml/¼ pint chicken stock; 4 heads Belgian chicory (sometimes confusingly called endive); 2 tablespoons chopped onion; 15 g/½ oz butter; 25 g/1 oz Cheddar cheese, grated; salt and freshly ground pepper; salt and freshly ground pepper; pinch of dried mustard; pinch of cayenne; 75 g/3 oz hard cheese, grated; 300 ml/½ pint creamy milk; 20 g/¾ oz flour; 1 tablespoon fresh white breadcrumbs

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

Ingredients

15 g/½ oz butter
2 tablespoons chopped onion

Europe
France
Main course

Method

First set the oven to moderate (180°C, 350°F, Gas Mark 4). Use the first 15 g/½ oz of butter to grease a small ovenproof dish just large enough to hold the four heads of chicory. Add the chopped onio