Endive with Gravy

Chicoree au Jus

Preparation info

    • Difficulty

      Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 4 Heads of Chicoree
  • An Onion
  • A Carrot

Method

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