Chicory Salad

Select the chicory heads; having yellow hearts and very fine leaves; cut away all the green and wash the white part, drain and shake well in a napkin or wire basket to remove all the water. Season with salt, pepper, oil, vinegar, chervil and tarragon, or, instead of these herbs use a piece of bread-crust after rubbing a clove of garlic over it. This piece of bread is called a capon.