Carrots a la Maitre d’Hotel. — Scrape some Carrots, cut
them in halves lengthwise, and boil them in salted water.
When they are tender take them out of the water, put them
in a stewpan with a piece of butter, some chopped parsley,
a little pepper, salt, and sugar, and squeeze the juice of a
lemon✪ Carrots a la Maitre d’Hotel over them. Toss them about over a moderate fire for
a few minutes, then turn them into a hot dish, and serve.
Carrots a la Dlenag£re. — Peel some young Carrots, and leave
them in cold water for a few minutes ; then put them (thinly
sliced) in a stewpan half-full of good broth, season with salt,
pepper, mace, and a bouquet of sweet herbs and parsley, and
stew until they are tender. When done, put them on a dish.
Mix some flour with a little of the liquor in a cup, stir it
in with the other, and add a piece of butter and a little
browning✪ Carrots a la Dlenag£re. When thick, pour it over the Carrots, and serve.
For details respecting Culinary Processes, Utensils, Sauces, <tc., referred to, see under their special heads.
304
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
Carrots — continued.
Carrots a la Nivernaise. — Cut off the ends of some small
Carrots✪ Carrots a la Nivernaise, and turn them evenly to the shape of olives, ljin.
by fin.; cook and glaze them as directed for Carrots for
Garnish.
Carrots a l’Orleans. — Take a few young Carrots, turn them
with a knife to equal sizes, cut them in slices about |in. thick,
and blanch them well ; then lay them on a sieve to
drain. Put them into a stewpan with a lump of sugar
and a little broth, and let them boil over a quick fire.
When reduced to a glaze, add a piece of fresh butter the
size of a fowl’s egg, and a little salt✪ Carrots a l’Orleans, tossing freely.
Be careful that the butter covers the Carrots when you
serve them, as no loose sauce should be visible.
Carrots a la Paulette. — ■ Scrape and wash the required
number of Carrots, put them into a bowl of boiling water,
and scald them. Take them out, drain, cut up into slices,
put them into a saucepan of boiling water with a little butter
in it, and boil until they are done and quite tender. Put a
little butter and flour into a frying-pan, cook for a few
minutes, sprinkle in salt and pepper to taste, and add the
yolks of two eggs, a little lemon-juice, and some rich stock✪ Carrots a la Paulette ;
then put in the Carrots, and toss the pan over the fire so
as to cook them without boiling. Turn the whole out on
to a dish, and serve.
Carrots and Asparagus. — German Style. — Scrape three or
four dozen Carrots of an equal size, blanch them for a few
minutes, drain them, and fry in a stewpan with a little butter
on a moderate fire, adding a little salt and pepper, and
thickening with a little veloute sauce. Let the broth simmer
for two or three minutes, and then add an equal volume of
sprue asparagus cut up in pieces lin. long, blanched in salted
water, and well drained. Season, and mix up with the vege-
tables a few little bits of butter.
Page 162 · 6 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Carrots a la Maitre d’Hotel. — Scrape some Carrots, cut them in halves lengthwise, and boil them in salted water. When they are tender take them out of the water, put them in a stewpan with a piece of butter, some chopped parsley, a little pepper, salt, and sugar, and squeeze the juice of a lemon over them. Toss them about over a moderate fire for a few minutes, then turn them into a hot dish, and serve.
Carrots a la Blenagère. — Peel some young Carrots, and leave them in cold water for a few minutes ; then put them (thinly sliced) in a stewpan half-full of good broth, season with salt, pepper, mace, and a bouquet of sweet herbs and parsley, and stew until they are tender. When done, put them on a dish. Mix some flour with a little of the liquor in a cup, stir it in with the other, and add a piece of butter and a little browning. When thick, pour it over the Carrots, and serve.
For details respecting Culinary Processes, Utensils, Sauces, <tc., referred to, see under their special heads.
Carrots — continued.
Carrots a la Nivernaise. — Cut off the ends of some small Carrots, and turn them evenly to the shape of olives, ljin. by fin.; cook and glaze them as directed for Carrots for Garnish.
Carrots a l’Orleans. — Take a few young Carrots, turn them with a knife to equal sizes, cut them in slices about |in. thick, and blanch them well ; then lay them on a sieve to drain. Put them into a stewpan with a lump of sugar and a little broth, and let them boil over a quick fire. When reduced to a glaze, add a piece of fresh butter the size of a fowl’s egg, and a little salt, tossing freely. Be careful that the butter covers the Carrots when you serve them, as no loose sauce should be visible.
Carrots a la Paulette. — ■ Scrape and wash the required number of Carrots, put them into a bowl of boiling water, and scald them. Take them out, drain, cut up into slices, put them into a saucepan of boiling water with a little butter in it, and boil until they are done and quite tender. Put a little butter and flour into a frying-pan, cook for a few minutes, sprinkle in salt and pepper to taste, and add the yolks of two eggs, a little lemon-juice, and some rich stock ; then put in the Carrots, and toss the pan over the fire so as to cook them without boiling. Turn the whole out on to a dish, and serve.
Carrots and Asparagus. — German Style. — Scrape three or four dozen Carrots of an equal size, blanch them for a few minutes, drain them, and fry in a stewpan with a little butter on a moderate fire, adding a little salt and pepper, and thickening with a little veloute sauce. Let the broth simmer for two or three minutes, and then add an equal volume of sprue asparagus cut up in pieces lin. long, blanched in salted water, and well drained. Season, and mix up with the vegetables a few little bits of butter.
Records on this page
Carrots a la Maitre d’HotelCarrots and Asparagus, German StyleCarrots a la Dlenag£reCarrots a la NivernaiseCarrots a l’OrleansCarrots a la Paulette