CHICORY MOULD WITH MACARONI
One pound of chicory, butter, 1 pint white sauce (for recipe see [page 106]), 3 eggs, 3 ozs. Swiss egg macaroni, ¹⁄₂ pint brown sauce (for recipe see [page 103]), seasoning.
Method.—Partly cook the chicory in boiling water, drain it well; cut it into small pieces and put it into a buttered stewpan. Season with salt, pepper, a dust of castor sugar, and a sprinkle of dry grated cheese and cover it with half the white sauce, then put on the lid of the pan and let it cook in a slow oven for about an hour, or rather longer. On taking it from the oven stir the chicory and the remaining sauce into a basin containing three stiffly whisked eggs; turn the mixture into a buttered soufflé mould; place the latter in a stewpan of boiling water, in the oven, for half an hour or until the contents are set. Let the mould stand on the kitchen table for two minutes before turning out the chicory, and serve it surrounded by macaroni prepared as follows: Break the macaroni into small pieces and cook in boiling salted water until it is tender; drain well and put it into a hot pipkin containing some warm butter; season it with salt, pepper, and nutmeg; cover it with the brown sauce and put it into the oven for a quarter of an hour. Sea-kale or celery may be prepared in the same way as the chicory.