Chicorée à la Crème (Braised Chicory in Cream)

Ingredients

• 1 kilo chicorée
• 150 grammes brown roux made with butter
• 1 litre Consommé
• salt
• a pinch of powdered sugar
• 3 décilitres cream
• 150 grammes butter

Instructions

1. Blanch the chicorée for 10 minutes in plenty of boiling water.
2. Refresh it, press out the water and chop it.
3. Bind it with 150 grammes of brown butter roux per kilo of chicorée.
4. Moisten with one litre of Consommé and season with salt and a pinch of powdered sugar.
5. Braise covered in the oven for an hour and a half.
6. On removing it from the oven, turn it into another saucepan and finish it with 3 décilitres of cream and 150 grammes of butter.
7. Dress in a timbale.