Clean the chicory, rinse, cut in half lengthwise, remove the core and cut into very fine strips. Sauté the finely chopped chicory in the butter, turning.
Add whipped cream and season. Cook at low temperature until tender. Remove the saucepan from the heat and add the crayfish tails. Bind this mixture with the beaten egg yolk. Taste and season if necessary. Pour the chicory mixture into deep plates and place them briefly under the broiler. Serve very warm.
Serve with bread or possibly pommes duchesse.
Recipe: Flanders Agricultural Marketing Office, Cologne
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