A recipe by Clemens Wilmenrod, the forefather of all television chefs.
The chicory is anonymous not because it is not immediately recognizable when wrapped in ham, but because at that time the TV chef did not have the
Clean the chicory: Cut the root end, remove the unsightly outer leaves, cut the shoots in half lengthwise.
Place in boiling salted water, lift out after a minute and rinse in cold water. Drain well, wrap each piece in a slice of ham and place them one against the other in a shallow buttered dish.
In the remaining butter, sauté the very finely diced onion, dust with the flour and sweat through.
Pour in milk and stir until smooth, finally add whipped cream and wine. Simmer on low heat for 20 min until the sauce is thick and creamy, then mix in the cheese next to the stove.
Let the sauce bubble up again, perhaps diluting it with a dash of chicory cooking water. Finally, season very spicy, especially with nutmeg and cayenne pepper, necessarily also with a sugar jus, Worcestershire sauce and with a lot of juice of a lemon. Pour this sauce over the vegetables. Bake the casserole in the oven at 180 °C for about 15 minutes, until the whole thing is bubbling and appetizingly brown.
Serve with cooked, peeled potatoes and a rich white wine, for example a Silvaner from Franconia. We drank a dry Spätlese from the Wirsching winery.
Tip: Always use an aro
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