Dutch Food

Chicory or endives with cheese sauce (witlof met kaassaus)

For the cheese sauce
3 tbsp. butter or margarine
a scant � cup flour
1� cup milk
half water or some stock made from 2 meatcubes
� cup grated Gouda cheese
Worcestershire sauce
salt
pepper

Cut a very thin piece from the bottom of the chicory. Then insert a pointed vegetable knife and remove the core, which is rather bitter. Wash the vegetable and boil it for 20 minutes in salted water, or until tender. Then drain it well, put into a casserole and cover the chicory with a cheese sauce, made as follows: Melt the butter or margarine, add the flour and blend into a smooth paste. Then add the milk, water and the meatcube-stock stirring well. Boil for 5 minutes and add the grated cheese of the fire. Make it to taste with a little Worcestershire sauce and some salt and pepper. Cover the vegetables with it and put in the oven to a golden brown.

Hotchpotch (hutspot met klapstuk)

Wash meat, boil in 2 cups water and salt for about 2 hours. Scrub and mince carrots. Peel, wash and slice onions and add them to the meat together with the peeled and cut potatoes and carrots. Boil until done (about 30 minutes). Remove meat from pan. Mash all the vegetables and add fat, butter or margarine and pepper. If too thick add some milk (but a spoon must stand up in it). Serve with the sliced meat. This dish is eaten as a main meal dish, either with some soup to start, and followed up with fruit, as the dish is very nourishing. This amount serves 4 people in Holland.