|Cream cheese||6 Ounce|
|Double cream||3 Fluid Ounce|
|Cayenne pepper||1⁄8 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|French mustard||1⁄2 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Walnuts||2 1⁄2 Ounce, finely chopped|
|Hazelnuts||2 1⁄2 Ounce, finely chopped|
|Chicory leaves||20 Large, washed and shaken dry|
In a medium sized mixing bowl, mash the cream cheese with a fork until it is soft and smooth.
Add the cream, cayenne, salt, pepper, mustard and Worcestershire sauce and beat well to blend the ingredients thoroughly.
Stir in the nuts.
Lay the chicory [endive] leaves on a clean, flat surface.
Put about 1 tablespoon of the cheese mixture on the base end of each leaf.
Roll the leaves up and fasten each roll with a cocktail stick.
Arrange the stuffed leaves on a serving platter and place it in the refrigerator to chill for at least 30 minutes before serving.