Pain de Chicorée (Chicory Loaf)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 kilo chicorée
- 5 eggs
- butter
- sauce Crème
Instructions
- Braise the chicorée as indicated at Chicorée à la Crème.
- On taking it from the oven, mix in 5 eggs beaten as for an omelette, per kilo of chicorée.
- Put it into a plain buttered mould and poach in a bain-marie.
- Let it rest a few minutes before turning out, so that it settles slightly inside.
- Turn out at the moment of serving and cover the Pain with a sauce Crème.