Cut the bread into pieces and cover with water.
Sauté finely chopped onion and chopped parsley in the butter until colorless and cool. Squeeze and shred the bread pieces. Mix the meat well with the cooled onion-parsley mixture and the bread pieces. Season well with salt and freshly ground pepper and fold in the eggs.
Prepare the chicory (prepare ready to cook, e.g. peel, remove woody parts and dirt), cut in half lengthwise and remove the bitter core. Divide the filling evenly among half of the chicory halves and top with the second half of the stalk. Wrap each chicory in a slice of prosciutto.
Peel the carrot and onion, cut away the root end and top, and slice. Butter a wide frying pan and cover the bottom with carrot and onion slices. Place the stuffed chicory on top, season with salt, pepper and sugar. Add water or soup and bring to the boil with the lid closed on the stove and cook in the heated oven at 190 °C for about 15 minutes.
For the sauce: foam the butter, add the flour and cook until soft and colorless. Cool down a bit, stir in the milk and make it stirring continuously for about 20 min. Stir through the yolks and half of the cream and mix with the bechamel sauce. Bring to a boil, stirring repeatedly. Season with salt, pepper and freshly grated muscat and keep warm.
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