Endive with Gravy

Chicoree au Jus

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Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 4 Heads of Chicoree
  • An Onion
  • A Carrot
  • An Herb Bouquet
  • ¼ Pound of Bacon
  • Salt and Pepper to Taste
  • A Pint of Veal or Chicken Consomme


Clean and pick the Chicoree well, pare of all the outer leaves, and wash the heads well in several waters. Then drain and put to blanch in salted water for ten minutes. At the end of this time, throw them in the cold water to cool; drain and cut into quarters. Put the piece of bacon in the bottom of a stewpan, and add an onion and carrot and herb bouquet, minced very fine. Lay the Chicoree on top of this, season with a teaspoonful of salt and a half teaspoonful of black pepper, and cover with a buttered paper. Then set the stewpan in the oven, and let the Chicoree cook for ten minutes, when it will be a golden brown. Moisten with half a pint of Consomme, cover and again set in the oven for thirty minutes. At this point it will be ready to serve. Arrange the Chicoree on a hot dish; strain the sauce, pour over and serve.