Four-quarter scoops with minced meat

Cut the butt of the endive endive and release the leaves. Put the leaves in a colander and shower them with boiling water, so that the leaves become smooth. Let them drain well.

Loosen the mince in a bowl with a fork. Finely chop the parsley and the spring onion. Sprinkle with ras el hanout, salt, breadcrumbs, parsley and spring onions. Break the egg above and mix everything together. Knead the minced meat well until it becomes sticky. Divide the minced meat into 8 equal portions and form into small sausages of 3 cm thick.

Preheat the oven to 200 ° C. Lay 8 times 2 endive leaves next to each other so that they overlap by 3 cm each other. Place the sausages on the wide piece and fold over the sides of the endive. Roll the leaves firmly around the mince.

Place the rolls in the baking dish and pour the stock on the bottom. Put a small knob of butter on each end of the ball. Slide the dish into a ridge under the center of the oven and bake the endives in 25-30 minutes. If necessary, cover loosely with aluminum foil. Tasty with baked potatoes.