4044 Pain de Chicorée

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Braise the endives as for Chicorée à la Crème but instead of finishing with cream and butter, mix in 5 beaten eggs per 1 kg ( lb) of chicory. Now fill it into a buttered plain mould and cook in the oven au Bain-marie.

When cooked, allow to rest for a few minutes to allow the contents to settle, then demould on to a dish and coat with Sauce Crème.

Serve immediately.