A guide to modern cookery

2060—CAROTTES A LA CREME Prepare the carrots as above, and, when the moistening is reduced to the consistence of a syrup, cover them with boiling cream. Sufficiently reduce the latter, and dish in a timbale. 2061—CAROTTES A LA VICHY Slice the carrots, and, if they be old, parboil them. Treat them exactly after the manner of the ‘‘ Glazed Carrots’’ of No. 2059; dish them in a timbale, and sprinkle them with chopped parsley. 2062—PUREE DE CAROTTES Slice the carrots, and cook them in slightly-salted water, with sugar and butter, as for ‘‘ Glazed Carrots,’’ and a quarter of their weight of rice. Drain them as soon as they are cooked; rub them through a fine sieve; transfer the purée to a sauté- pan, and dry it over a fierce fire, together with three oz. of butter per lb. of purée. Now add a sufficient quantity of either milk or consommé to give it the consistence of an ordinary purée. Dish in a timbale with triangular croitons of bread-crumbs, fried in butter at the last moment. This purée is very commonly served as a garnish with braised pieces of veal. . 2063—FLAN AUX CAROTTES This is served either as a vegetable or a sweet. Line a flawn ring with good, short paste (No. 2358); coat the inside of the flawn with a round piece of paper, and fill it with rice or split peas. Bake it without letting it brown; remove the split peas or the rice, as also the paper, and garnish the flawn crust with a slightly sugared purée of carrots. Cover this purée with half-discs of carrot cooked as for No. 2059, and kept unbroken. Coat with the cooking-liquor of the carrots reduced to a syrup, and put the flawn in the oven for five minutes. 2064—CELERY (Céleri) Celery for braising should be non-fibrous, white, and very tender. Cut the sticks till they measure only eight inches from their roots; remove the green leaves all round; trim the root; wash with great care, parboil for one-quarter hour, and cool. This done, braise them after recipe No. 275. When they are cooked, cut each stick into three pieces, and double up each section before dishing and serving. 2065—VARIOUS PREPARATIONS OF CELERY The recipes given for cardoons may be applied to celery. On referring to the respective recipes, therefore, celery may be prepared :— Au Parmesan, Sauce Mornay, a la Milanaise, Italienne, Hollandaise, with gravy, &c. 2066—PUREE DE CELERI Slice the celery; parboil it, and stew it, until it is quite cooked, in a little very fat consommé. Drain as soon as cooked; rub through a sieve, adding the while the cooking-liquor cleared of all grease; thicken the purée with about one quart of very white and firm potato purée; heat; add butter at the last moment, and dish in a timbale. 2067—PUREE DE CELERI-RAVE (Celeriac) Peel the celeriac; cut it into sections, and cook it in salted water. Drain and rub it through tammy, adding plain-boiled, quartered potatoes the while in the proportion of one-third of the weight of the purée of celeriac. Put the purée in a sautépan; add to it three oz. of butter per lb.; dry it over a fierce fire, and bring it to its normal consistence by means of milk. When about to serve, add butter, away from the fire, and dish in a timbale. CEPES Those cépes which are barely opened or not opened at all are not parboiled. Contrariwise, those which are open should be washed, parboiled, and stewed in butter, after having been well dried. 2068—CEPES A LA BORDELAISE