Make a mince of any cold white meat, such as veal,
pork or chicken, and add to it some minced ham; sprinkle
it with a thick white sauce. In the meantime the
chicories should be cooking; tie each one round with a thread
to keep them firm and boil them for ten minutes.
When cooked, drain them well, open them lengthwise very
carefully, and slip in a spoonful of the mince.
Close them, keeping the leaves very neat, and, if necessary, tie
them round again. Put them in a fire−proof dish with
a lump of butter on each, and let them heat through.
Serve them in their juice or with more of the white sauce, taking
care to remove the threads.