702—Crème de Chicorée de Bruxelles, otherwise Bruxelloise

Take one lb. of very fresh chicory, and stew it for a good half-hour in one and one-half oz. of butter and the juice of one lemon.

Now mix one and one-quarter pints of Béchamel with it, and finish the cooking very slowly. Rub through tammy; add the necessary quantity of white consommé; heat, and complete with cream when serving.

Garnish with a julienne of Belgian chicory, stewed and well drained.