Recipes > Vegetables > Cream Chicory

Cream Chicory


Clean well and boil several heads of chicory, drain and cool; squeeze out the water from the chicory and mince it; melt some butter in a saucepan and cook until the moisture has evaporated; sprinkle with flour and add hot milk; boil up stirring all the time; season, and cook on back of the stove fifteen minutes; serve with croutons or bits of toast.


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Vaughan's Vegetable Cook Book (1919).

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