Gratinated chicory

Ingredients for 4 servings:

• 6 m.-large chicory
• Salt
• 1 lemon(s)
• 100 g mushrooms, fresh (shiitake or mushrooms)
• 30 g butter
• 1 tbsp flour
• 2 egg yolks
• 200 g cream
• 125 ml chicken stock
• 100 g cheese, grated (Edam)
• 200 g turkey breast, smoked
• salt and pepper
• Fat for the mold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash, halve, and trim the chicory. Bring plenty of water to a boil with a little salt and the squeezed lemon juice. Cook the chicory for about eight minutes. Trim the mushrooms. Melt the butter, add the flour, and sauté until golden brown. Whisk the egg yolks with 4 tablespoons of cream. Stir in the remaining cream and the stock to the roux until a thick sauce forms, adding a little more of the chicory water if necessary. Simmer over low heat for about seven minutes. Stir in the mushrooms and cheese, and season with salt and pepper. Dice the turkey breast and add it to the sauce along with the egg cream. Place the drained chicory in a greased dish, cover with the sauce, and bake for 10-15 minutes in an oven preheated to 200 degrees Celsius until golden brown.