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Cream of Chicory

Remove the stale leaves, if any, then detach the leaves from the roots of three heads of sound, fresh chicory; wash in cold water, drain on a sieve and scald them in boiling water five minutes; drain on a sieve, place in a large saucepan with an ounce of butter and cook on the range ten minutes, occasionally stirring meanwhile. Moisten with two quarts of broth, add an onion with two cloves stuck in it. Tie together one branch chervil, two branches parsley, one bay leaf, and add to the soup. Season with teaspoon salt and one tablespoon sugar, then boil one hour. Add half pint hot milk, two saltspoons cayenne pepper and one saltspoon grated nutmeg. Place in a bowl two ounces rice flour, two gills cream and the juice of quarter of a lemon. Sharply mix until well thickened and add to the soup. Mix with a wooden spoon while boiling five minutes, add half ounce butter, mix well. Press the cream through a sieve into a basin, then through a cheesecloth into a soup tureen, then serve with a plate of bread croutons separately.