193 Chicory Meunière

Preparation info

  • Difficulty


  • Recipe to Produce



Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 5 portions U.S.A. Imperial Metric
Chicory 6 6 6
Butter ¼ cup 1 oz. 30 grams
Salt, black pepper To season To season To season
Butter ¼ cup 1 oz. 30 grams
Basil To garnish To garnish To garnish


Method of Preparation

  1. Wash and dry chicory.
  2. Measure butter.

Method of Cookery

  1. Bring a small amount of salted water to the boil and add chicory and 1 ounce of butter. Cook gently 15 minutes. Drain.
  2. Place chicory on a heated serving dish, garnish with flecks of butter, and sprinkle with basil.