Chicory with Mornay sauce

Ingredients for 4 servings:

• 4 m.-large chicory
• 30 g butter
• 30 g flour
• ¼ liter of milk
• 200 g cream, sweet
• 100 g cheese, Emmental and Parmesan mixed, finely grated
• 2 egg yolks
• 2 egg whites, beaten stiffly
• Salt and pepper, white
• Mace (nutmeg)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

baked

Clean the chicory, cut out the stalks in wedges, and cook in salted water with a dash of lemon juice for about 12 minutes (depending on thickness). Lightly fry the flour in the butter, pour in the milk, stirring frequently to avoid lumps, and simmer for about 5 minutes. Now add the cream and cheese. Season to taste and let the cheese melt in the sauce. Remove the pan from the heat and stir in the egg yolks and beaten egg whites; do not allow to boil any longer. Place the chicory in a baking dish and pour the sauce over it. Bake at 200 degrees Celsius (top and bottom heat) until golden brown, for about 20 minutes. Serves 2 as a main course or 4 as a side dish.