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Chicons au gratin (Chicory gratin): Difference between revisions
Chicons au gratin (Chicory gratin) (view source)
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|Image = [[Image:Chicons au gratin Chicory gratin recipe.jpg|alt=Electus]] | |Image = [[Image:Chicons au gratin Chicory gratin recipe.jpg|alt=Electus]] | ||
<span class="review"> <span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle"> Hot lettuce, with sauce.</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5</span> | |||
<span class="reviewDesc">...sort of.</span> | |||
<span class="reviewAuthor"> [[User:NonLoggedInUser|NonLoggedInUser]] </span></span> | |||
}} | }} | ||
Chicons au Gratin is perhaps the the most classic of [[Belgian]] recipes for home cooks and is usually consumed in winter. Recipes vary from one home to another, mainly in the making of the [[Sauce|sauce]], which is sometimes based on [[Milk|milk]], sometimes based on the [[Chicory|chicory]] cooking juices. In [[Flemish]] [[Belgium]], this is known as Gegratineerd [[Witloof]]. | Chicons au Gratin is perhaps the the most classic of [[Belgian]] recipes for home cooks and is usually consumed in winter. Recipes vary from one home to another, mainly in the making of the [[Sauce|sauce]], which is sometimes based on [[Milk|milk]], sometimes based on the [[Chicory|chicory]] cooking juices. In [[Flemish]] [[Belgium]], this is known as Gegratineerd [[Witloof]]. | ||