Upon withdrawing it from the oven, mix with it (per lb.) five stiffly-beaten eggs; put it into an even, buttered mould, and set to poach in a [bain-marie].
Before unmoulding the “loaf,” let it rest awhile, that the middle may settle. Turn out just before serving, and cover with a cream sauce.
[2091—PURÉE DE CHICORÉE]
Braise the chicory, and rub it through a sieve. Mix it with one-third of its bulk of smooth mashed potatoes with cream; heat; add butter away from the fire, and dish in a timbale.
[638]
][2092—SOUFFLÉ DE CHICORÉE[!-- TN: acute invisible --]
Braise about one-half lb. of chicory, keeping it somewhat stiff, and rub it through a sieve. Add to it the yolks of three eggs, also two oz. of grated Parmesan and the whites of three eggs, beaten to a stiff froth.
Dish in a buttered timbale; sprinkle with grated Parmesan, and cook after the manner of an ordinary [soufflé].
N.B.—This [soufflé] of chicory may also be cooked in small cases, and it makes an excellent garnish for large pieces of veal or ham.
[2093—CHICORÉE A LA FLAMANDE]
Cut the chicory into two-inch lengths; parboil it; cool it, and then proceed for the rest of the operation as described under No. [2089]—the only difference being that it is not chopped.