Clemens Wilmenrod's columnist cookbooks were, like his cookery show, very popular and had a total circulation of over 250,000 copies. Carl Clemens Hahn (1906-1967) was actually an actor by profession and from 1953-1964 caused a sensation in 185 programs as the first German TV chef in the NWDR and WDR show "In ten minutes to the table, please". According to his own statement, this recipe was sent to him in a "letter" by a viewer and he had "sent" it on telly soon afterwards. He found it “absolutely worth recording” and said that it is now “an integral part of the regular repertoire” in his own kitchen. Wilmenrod gave this dish the unique name chicory anonymously.
For the chicory:
4 chicory
500 millilitres of water
1 teaspoon of salt
For the sauce:
50-100 grams of smoked bacon
1 onion, chopped
2 tablespoons of butter
2 tablespoons of flour
250 millilitres of milk
250-300 millilitres of the cooking water
Some lemon juice
2 tablespoons of young Gouda cheese, grated
Salt
Pepper
1 egg yolk
For the pan:
Butter
Ham, cooked or raw
Optional breadcrumbs and butter
1. Boil the chicory in boiling water for about 10 minutes until soft.
2. Sauté the bacon together with the onion in the butter.
3. Pour the flour over it and, whilst stirring, pour in the milk and enough of the cooking water to create a slightly thick sauce.
4. Take away from the fire.
5. Season to taste with lemon juice, grated Gouda cheese, salt and pepper.
6. To mix, put one egg yolk into the sauce.
7. Grease a baking dish.
8. Wrap each of the chicories in a slice of cooked or raw ham and place them next to each other in the pan.
9. Pour the sauce over the chicory, add more grated cheese and, if necessary, breadcrumbs and knobs of butter.
10. Bake in the preheated oven at 180-200 ° C for 15-20 minutes.
Tip: You can serve them with some boiled potatoes or just on their own.
Instagram
Facebook