Stuffed Chicory
A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).
A historical recipe
The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- a spoonful of the mince
Method
- Make a mince of any cold white meat, such as veal, pork or chicken, and add to it some minced ham;
- sprinkle it with a thick white sauce.
- In the meantime the chicories should be cooking;
- tie each one round with a thread to keep them firm and boil them for ten minutes.
- When cooked, drain them well, open them lengthwise very carefully, and slip in a spoonful of the mince.
- Close them, keeping the leaves very neat, and, if necessary, tie them round again.
- Put them in a fire-proof dish with a lump of butter on each, and let them heat through.
- Serve them in their juice or with more of the white sauce, taking care to remove the threads.
- [Madame Limpens.]