4042 Chicorée à la Crème

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Blanch the endives in plenty of boiling water for 10 minutes, refresh, squeeze out all the water then chop them.

Mix 1 litre ( pt or U.S. cups) White Bouillon on to 150 g (5 oz) brown Roux made with butter, season with salt and a pinch of sugar, cook for a few minutes, then add for this amount 1 kg ( lb) of the prepared endive. Cover with a lid and braise in the oven for 1¼ hours.

When cooked, remove to a clean pan, mix in 3 dl (½ pt or 1¼ U.S. cups) cream and 150 g (5 oz) butter. Serve in a deep dish.