Endive with Cream Sauce

Chicoree, Sauce a la Creme

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 3 Heads of Chicoree
  • 4 Tablespoonfuls of Butter
  • A Cupful of Cream, or Milk
  • A Pinch of Nutmeg
  • Salt and Pepper to Taste


Pick nicely three heads of Chicoree, casting away all the outer green leaves. Then wash the heads carefully in fresh cold water; drain and wash again, and blanch for ten minutes in boiling salted water; remove and throw into cool water to cool. Then drain of all the water, and chop the Chicoree very fine. Put in a saucepan with four tablespoonfuls of butter and let cook for a quarter of an hour. Pour milk or cream over it; add a pinch of grated nutmeg, and salt and pepper to taste. Mix all thoroughly together for five minutes on the stove; then remove, put in a dish, garnish nicely with Croutons fried in butter and serve hot.