Chicorée a la Crème
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
- two lbs. of chicory
- one quart of consommé
- a pinch of powdered sugar
- two oz. of butter
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- 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.
Plating
Cookware for this recipe
-
Casserole pot
-
Saucepan
-
Chef's knife
-
Cutting board