Chapter XVIII · Vegetables and Farinaceous Products · No. 2089
2089—Chicorée à la Crème
Parboil the chicory for ten minutes in plenty of boiling water. Cool it; press the water out of it, and chop it up.
Cohere it with four and one-half oz. of pale roux per two lbs. of chicory; moisten with one quart of consommé; season with salt and a pinch of powdered sugar, and braise in the oven, under cover, for one and one-half hours.
Upon withdrawing it from the oven, transfer it to another saucepan; add three-fifths pint of cream and two oz. of butter, and dish in a timbale.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2089, p. 637. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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