Pain de Chicorée
No ratings yet
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 1 ingredient
- five stiffly-beaten eggs
Contains
Eggs
Read from the ingredients, not verified. Check labels.
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.
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.
- 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.
Plating
Cookware for this recipe
-
Casserole pot