STUFFED CHICORY
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.
[Madame Limpens.]
TOMATOES STUFFED WITH BEANS
Halve and empty the tomatoes, and put a few drops of vinegar in each. Cook your beans, whether French beans or haricots or flageolets, and stir them, when tender, into a good thick bechamel sauce. Let this get cold. Empty out the vinegar from the tomatoes and fill them with the mixture, pouring over the top some mayonnaise sauce and parsley.
[Madame van Praet.]