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Purée of Chicory
Purée of Chicory Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2625. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Keep the source finely chopped texture after draining and pressing all water out. Finish with the separate butter and seasonings; the component is usable independently without importing a later meal or promising a measured yield. Limites : Head sizes, trim, water loss, bitterness and finished mass are unmeasured; no final allocation or diner count assigned.
Method
Steps
Step 1
Remove stalks and stale leaves from FOUR small chicory heads. Wash thoroughly and drain on a sieve. Plunge into 946 mL boiling water with ONE teaspoon EACH salt and sugar; boil for the THIRTY-FIVE-minute guide until cooked.
Step 2
Drain on a sieve and press ALL water out with a skimmer. FINELY CHOP the greens; do not replace this with blending or a final fine-sieve step.
Step 3
Put in a small saucepan with 28 g butter, THREE saltspoons salt, HALF teaspoon sugar and TWO saltspoons pepper. Stir while heating FIVE minutes; remove and use as required.
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