Serves 4
6 - 8 heads of chicory
25 g (1 oz) butter
25 g (1 oz) flour
300 ml (10 fl oz) milk
3 eggs, separated
salt, pepper, nutmeg
grated cheese
1. Set the oven for Gas 5 (375F) 190C and butter a 1.31 (1/2 pint) souffle dish, or any deep dish.
2. Wash the chicory, and remove any damaged outer leaves.
3. Cook in a large pan of boiling salted water for 20 minutes.
4. While the chicory is cooking, melt the butter in a small pan, stir in the flour and allow to cook for a minute before gradually stirring in the milk.
5. Keep stirring over a medium heat, until smooth, then simmer very gently for ten minutes or so.
6. Drain the chicory and pat dry with a tea towel.
7. Chop finely or whiz to a puree in the food processor.
8. Mix into the white sauce along with the egg yolks.
9. Season well with salt, pepper and a little nutmeg - remember that the seasoning will be diluted when the egg white is added.
10. Beat the egg whites until stiff but not dry and fold in the chicory mixture.
11. Pour into the souffle dish and bake in the preheated oven for 20 minutes.
12. Serve with a sprinkling of grated cheese: Gruyere is a good choice.
