Chicory and White Sauce

Preparation info

  • 6

    • Difficulty


    • Ready in

      40 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 6 large heads of chicory
  • ¾ pt. good white sauce
  • salt
  • lemon juice


Cut off the end of the chicory and the outer leaves. Split each head to within ½ in. of the end and wash well between the leaves. Blanch, by bringing to the boil in just enough water to cover and boiling 5 min. Drain, then tie the heads together in bundles of 2 and cook in boiling, salted water until just tender. Finish and serve as for Celery with White Sauce.