Chicory a la Creme
From How to cook vegetables, 1911
A rich and flavorful dish.
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 44. The excerpt below is the record exactly as published.
Chicory a la Creme. Pick and wash thoroughly 4 or 5 heads of chicory. Remove the outside leaves and trim the ends. In washing, examine well the inside of the leaves, as sometimes insects are secreted. When drained, cook in boiling, salted water. Then drain again on a sieve and let some cold water run over. Press well to extract all the water, then chop finely. Put the chicory in a saucepan with 1 to oz. of butter, season with salt and pepper and grated nutmeg, stir over a quick fire with a wooden spoon to reduce the puree. Then add 3 tablespoonsful of cream sauce and a pinch of castor sugar
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