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.
Attributed to Madame Limpens.