2092—Soufflé de Chicorée

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.