(2728). Chicory Timbales (Timbales De Chicoree)

Have some chicory prepared the same as for cream (No. 2729). strain it through a sieve; put one pound of this into a saucepan with four ounces of finely chopped cooked mushrooms, seasoning with salt, pepper and nutmeg; mix in singly four whole eggs, two yolks and lastly a gill of cream. Decorate some timbale molds (No. 2, Fig. 137), or a larger one, with fanciful cuts of truffles and tongue; fill these with the preparation and lay them in a santoir on the tire; pour in boiling water to reach to half their height, boil and finish poaching in a slack oven; unmold and serve separately a Hungarian sauce (No. 4?!)).

(2729). Chicory With Cream (Chicoree A La Creme)

Pick eight chicory heads, suppress all the given leaves, wash well, and cut the bottoms into a cross; plunge into boiling salted water, and let cook for twenty-five to thirty minutes; refresh, drain, press out all the moisture, and pick over carefully to remove any small straws or other impurities that may be found among the leaves, then chop up finely. Heat some butter in a saucepan, put in the chicory, and dry it over a brisk tire for ten minutes without ceasing to stir; add a heaping tablespoonful of flour, some salt, nutmeg, sugar and rich cream; when very hot and ready to serve incorporate four ounces of fresh butter. If to be served as a vegetable pour it into a vegetable dish, and surround with bread croutons (No. 51) fried in butter.