Chicorée à la Flamande (Braised Chicory, Flemish Style)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- chicorée
- the elements of Chicorée à la Crème
Instructions
- Cut the chicorée into lengths of 4 to 5 centimetres.
- Blanch it and refresh it.
- Treat it thereafter exactly as for Chicorée à la Crème, except that it is not chopped.