1. Curled chicory, improperly termed “Endive” in England.
2. Flemish chicory, which is genuine endive in its primitive state, i.e., grown in the open air. It greatly resembles [Escarole].
3. Brussels chicory, or the Belgian kind; obtained from cultivating the root of Flemish chicory in the dark.
This last kind is quite different from the first two, both with regard to its quality and its culinary treatment, and it will be dealt with later under the name of “Endive.”
[2089—CHICORÉE A LA CRÈME[!-- TN: original reads "CRÉME" --]
Parboil the chicory for ten minutes in plenty of boiling water. Cool it; press the water out of it, and chop it up.
Cohere it with four and one-half oz. of pale roux per two lbs. of chicory; moisten with one quart of consommé; season with salt and a pinch of powdered sugar, and braise in the oven, under cover, for one and one-half hours.
Upon withdrawing it from the oven, transfer it to another saucepan; add three-fifths pint of cream and two oz. of butter, and dish in a timbale.
[2090—PAIN DE CHICORÉE]
Braise the chicory as described above.