CASSEROLE WITH HAM belgian style
4 cobs chicory, bouillon cube, 4 slices of cooked ham, 4 slices of cheese, one glass of milk, one glass of cream, spoon of butter , spoon of flour, parsley, lemon juice, sugar, salt, pepper
Put chicory into the water with lemon juice and a pinch of sugar, cook for about 10 minutes, drain well. In the saucepan make clear roux from flour and butter , add the crushed bouillon cube, stirring, slowly top up a glass of water, then milk and cream. Get the sauce boiling constantly stearing. Season. Pour a little sauce on the bottom of the casserole dish. Place the flask chicory (each a slice of pre-wrap a slice of ham and cheese). Pour the remaining sauce. Bake about 30 minutes at 180 degrees.
Serve with bread.