Kippenwaterzooi from Ghent

Clean the Belgian endives and braise them. Once the Belgian endives are done squeeze them and wrinkle them in ham. Arrange this in a buttered casserole. Make a bechamel sauce (ingredients: 1 liter of milk, 100gr white roux, pepper and salt,nutmeg, liaison). Pass through if necessary. Bring to a boil again, take it off the fire and bind with a liaison (2 egg yolks for 1 dl of cream). Spread the cheese under it until it is fully resolved. Pour the sauce over the ham rolls, sprinkle with grounded cheese. Gratinate (15 min, 180°C).

Keywords: Hotelschool School Ter Duinen chicken Belgium Koksijde.

Uploaded by: Hotelschool Koksijde

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Factsheet

1 carrot

1 leek

¼ celeriac

2 onions

½ l of cream

¼ kg of butter

1 chicken

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