pork
serves 4
450g / 1lb chicory, prepared and cut into 1cm /
1/2 inch wide strips
275g / 10oz lean cooked ham, cut into 5mm / 1/4 inch
wide strips
15ml / 1 tbsp oil
salt and freshly milled white pepper
75g / 11/2oz butter
30ml / 2 tbsp flour
250ml / 1/2 pint milk
150ml / 1/4 pint dry white wine
120g / 4oz soft cheese
2 egg yolks, beaten
30ml / 2 tbsp fresh white breadcrumbs
15ml / fresh parsley, chopped
Heat the oil in a frying pan ( skillet ), add the chicory and ham,
season with salt and pepper, and fry together for 4-5 minutes. Set
aside.
Melt 60g / 2oz of the butter in a saucepan, add the flour and cook until
golden, stirring constantly. Add the milk a little at a time and
simmer for 5 minutes, stirring.
Stir in the wine. Add the cheese in small amounts and stir until melted.
Remove the sauce from the heat and stir in the beaten egg yolks.
Grease an ovenproof dish with butter and fill with the chicory and ham mixture.
Cover with the cheese sauce, sprinkle with the breadcrumbs and parsley
and dot with the remaining butter.
Bake in a pre-heated oven at 2000C / 4000F / Gas Mark
6 for 25 minutes.