A guide to modern cookery by A. Escoffier

root of Flemish chicory in the dark. This last kind is quite different from the first two, both with regard to its quality and its culinary treatment, and it will be dealt with later under the name of “Endive.” 2089—CHICORÉE A 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. 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. 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. 2092—SOUFFLÉ DE CHICORÉE Braise about one-half lb. of chicory, keeping it somewhat stiff, and rub it through a sieve. Add to it the yolks of three eggs, also two oz. of grated Parmesan and the whites of three eggs, beaten to a stiff froth. Dish in a buttered timbale; sprinkle with grated Parmesan, and cook after the manner of an ordinary _soufflé_. N.B.—This _soufflé_ of chicory may also be cooked in small cases, and it makes an excellent garnish for large pieces of veal or ham. 2093—CHICORÉE A LA FLAMANDE Cut the chicory into two-inch lengths; parboil it; cool it, and then proceed for the rest of the operation as described under No. 2089—the only difference being that it is not chopped. 2094—ENDIVES OR BRUSSELS CHICORY Whatever be the purpose for which they are intended, endives should always be cooked preparatively as follows:— After having washed and cleaned them, put them in a well-tinned saucepan containing (per three lbs. of endives) a liquor prepared from the juice of a lemon, a pinch of salt, one oz. of butter, and one-fifth pint of water. Cover the saucepan; boil quickly, and complete the cooking on the side of the fire for from thirty to thirty-five minutes. Endives may thus be served plain, and constitute a very favourite vegetable or garnish. They may accompany all Relevés of butcher’s meat. Some cardoon recipes may also be applied to them, more particularly _à la Mornay_, _à la Crème_, and _à la Milanaise_—all of which suit them admirably. 2095—CABBAGES (Choux) From the culinary standpoint, cabbages may be divided into seven classes, as follows:—