Chapter XVIII · Vegetables and Farinaceous Products · No. 2090
2090—Pain de Chicorée
Braise the chicory as described above.
Upon withdrawing it from the oven, mix with it (per lb.) five stiffly-beaten eggs; put it into an even, buttered mould, and set to poach in a bain-marie.
Before unmoulding the “loaf,” let it rest awhile, that the middle may settle. Turn out just before serving, and cover with a cream sauce.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2090, p. 637. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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