Recipe: Gratin de cornette angevine d'antoine aumont

1 Remove the small tip of the salad plant, then in boiling salted water boil for two minutes, then refresh it with ice water and with your hands, press it firmly.

2 Then prepare your Mornay sauce.

In a saucepan, melt 2.8 oz (80g) of butter then add your 1.75 oz (50g) of flour, cook for one minute stirring with a whisk then add your milk while always stirring then salt, pepper, add a little nutmeg and remove from heat, add 2.1 oz (60g) of emmental, and the egg yolk.

3 Preheat your oven to 160°(th 5+).

4 Butter the bottom of your dish, place your cooked salad in it, salt, pepper then leave in the middle of the oven for 7 to 8 minutes (evaporation of remaining water).

5 Pour your Mornay sauce over it, then the remaining emmental and a few small pieces of butter, place in the oven in grill position.

*Cornette d'Anjou is a chicory, scarole with rolled leaves, it is picked from November onwards and its name was given to it because it presents itself in the shape of a cornet.