Chapter XVIII · Vegetables and Farinaceous Products · No. 2093
Built upon: No. 2089Chicorée à la Crème
2093—Chicorée à 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, Chicorée à la Crème—the only difference being that it is not chopped.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2093, p. 638. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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