(Swiss) Chard

The wide, fleshy rib of the chard leaf is appreciated throughout France, usually parboiled in a court bouillon like that of the following recipe, drained, and gratinéed with a béchamel and cheese. Sometimes a simple white (bâtarde) sauce is prepared with a roux and a couple of ladles of the court bouillon and given a terminal egg-yolk binding (in which case it must not be permitted to return to a boil nor may it be submitted to a gratin process; the preparation is conveniently baptized à la Poulette, and it is best to omit the vinegar from the court bouillon and add lemon juice to taste at the last minute), or the ribs may be diced and added to soups.