Chapter XVIII · Vegetables and Farinaceous Products · No. 2091
2091—Purée de Chicorée
Braise the chicory, and rub it through a sieve. Mix it with one-third of its bulk of smooth mashed potatoes with cream; heat; add butter away from the fire, and dish in a timbale.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2091, p. 637. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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