CookEat Recipe
Chicory Purée Colbert
Strained chicory soup with milk-egg liaison and six poached eggs served separately. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1366. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use six fresh intact eggs, poached separately by a clearly labelled editorial reuse of No106 poaching method, with source No106 first-six pan water/vinegar rather than its toast. Verify egg-dish 74°C and use pasteurized/validated two-yolk liaison route while avoiding curdling. Do not plate No106 toast or serve the eggs before soup. Editorial No106 first-six poach includes ONE TABLESPOON cold water to wet the plate before sliding eggs; its toast remains excluded. Limites : Chicory leaf yield, bitterness, LIGHT salt measure, sieve/chinois recovery, liaison texture and finished soup volume are unmeasured. Six poached eggs remain separate from soup; no toast is included.
Method
Steps
Step 1
Separate leaves of TWO green chicory heads from stalks; wash and drain. Blanch in ONE QUART boiling water FIVE MINUTES and drain. Cook leaves in ONE-AND-HALF OUNCES butter TEN MINUTES, stirring, then add TWO OUNCES flour and heat THREE MINUTES.
Step 2
Add THREE QUARTS water, onion studded with TWO cloves, TWO branches EACH celery and parsley, a LIGHT TABLESPOON salt, ONE SALTSPOON sugar, TWO SALTSPOONS cayenne and ONE SALTSPOON nutmeg. Simmer gently NINETY MINUTES, press through sieve and return to pan. Add ONE GILL milk and boil FIVE MINUTES.
Step 3
Mix TWO pasteurized yolk equivalents with HALF gill cream. Temper into the hot puree and stir while heating gently FIVE minutes WITHOUT boiling. Strain through a clean conical strainer into the tureen.
Step 4
Poach SIX fresh eggs SEPARATELY as a labelled modern reuse of No 106 first-six method: bring about THREE-AND-A-HALF QUARTS water with ONE TABLESPOON vinegar to a poach, wet a plate with ONE TABLESPOON cold water, crack six intact eggs onto it and slide them in, follow printed No 106 three-minute guide and extend to verified 74°C egg-dish endpoint. Lift/trim. Serve the six eggs separately with the soup; do not include No 106 toast.
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