Wash and scrape the carrots (they should be spring carrots, all
one size, if possible), cut them in halves or quarters, trim off a little
of the inside and shape neatly, parboil them for ten minutes in salted
water, drain them in a collander. Melt the butter in a stewpan, add
the carrots, season with a little salt, some pepper, a pinch of grated
nutmeg, and two pinches of caster sugar, sprinkle them with the-
448
THE NEW CENTURY COOKERY HOOK
flour, toss over the fire for a few minutes. Add the stock and simmer
gently for about twenty minutes, skim, and stir occasionally ; when
the carrots are done add the yolks of eggs, previously beaten up, also
the cream ; stir gently over the fire until the eggs are set, then dish
up neatly on a hot dish, besprinkle with finely-chopped parsley*
garnish with a few croutons of fried bread, and serve.
1317. Souffles aux Carottes. — ^ pint of puree of young
carrots, 1 oz. butter, 1 oz. of flour, 3 eggs, a pinch of caster sugar,
salt, pepper, nutmeg, cayenne✪ Souffles aux Carottes.
To make the carrot puree boil the red part of young carrots in
stock or slightly salted water ; rub through a fine sieve when tender.
Melt the butter in a stewpan, add the flour, stir, and cook a little
without burning the flour ; put in the carrot puree and let it come
to the boil. Season to taste ; separate the whites of eggs from the
yolks ; put the former, in an egg-bowl and work the latter, one at a
time, into the hot puree. Whisk the whites of egg to a stiff froth
and mix gradually into the puree. Fill some buttered Ramakin
cases with this mixture, and bake in a moderate oven for about fifteen
minutes. Serve hot.
ABBREVIATED RECIPES.
1318. Carottes a la Bechamel.- -Boiled carrots cut into neat shapes
and finished in a rich white sauce (No. 202).
1319. Carottes a la Bourgeoise. Parboiled new carrots (pared or
turned), drained, seasoned and finished in well reduced white stock
with a little fresh butter, thickened with a small quantity of flour
and butter.
1320. Carottes a l’Espagnole. — Parboiled new carrots (pared and
split in two or four), finished in rich white stock, Espagnole sauce
(No. 236), flavoured with a little caster sugar, pepper, salt, nutmeg,
and fresh butter.
1321. Carottes a la Lilloise. — Pared new carrots cut into thick
round slices, cooked in a little water with fresh butter and sugar to
season ; when done a liaison of egg-yolks, butter, cream, bechamel
sauce (No. 202), and chopped parsley is added.
1322. Carottes a la Maitre d’Hotel. — Parboiled new carrots (pared
and cut into quarters), drained, seasoned, cooked in white stock
thickened with veloutee sauce (No. 206), fresh butter, a little sugar
and chopped parsley, served with fried bread croutons placed round
the dish.
1323. Carottes a la Poulette. — Boiled young carrots, neatly trimmed
or turned, finished in white sauce (Poulette, No. 207) containing
finely chopped parsley.
1324. Celeri a la Deml-f/lace ( Stewed Celery in Brown
Sauce). — 4 heads of celery, 2 oz. butter, salt, and pepper, about
H gill demi-glace sauce (No. 237), a little stoch, toasted bread.
VEGETABLES {LEGUMES) PLAIN AND DRESSED 449
Page 380 · 1 recipe record on this page
Presented as published in 1901. 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
Wash and scrape the carrots (they should be spring carrots, all one size, if possible), cut them in halves or quarters, trim off a little of the inside and shape neatly, parboil them for ten minutes in salted water, drain them in a collander. Melt the butter in a stewpan, add the carrots, season with a little salt, some pepper, a pinch of grated nutmeg, and two pinches of caster sugar, sprinkle them with the flour, toss over the fire for a few minutes. Add the stock and simmer gently for about twenty minutes, skim, and stir occasionally ; when the carrots are done add the yolks of eggs, previously beaten up, also the cream ; stir gently over the fire until the eggs are set, then dish up neatly on a hot dish, besprinkle with finely-chopped parsley, garnish with a few croutons of fried bread, and serve.
1317. Souffles aux Carottes. — ^ pint of puree of young carrots, 1 oz. butter, 1 oz. of flour, 3 eggs, a pinch of caster sugar, salt, pepper, nutmeg, cayenne.
To make the carrot puree boil the red part of young carrots in stock or slightly salted water ; rub through a fine sieve when tender. Melt the butter in a stewpan, add the flour, stir, and cook a little without burning the flour ; put in the carrot puree and let it come to the boil. Season to taste ; separate the whites of eggs from the yolks ; put the former, in an egg-bowl and work the latter, one at a time, into the hot puree. Whisk the whites of egg to a stiff froth and mix gradually into the puree. Fill some buttered Ramakin cases with this mixture, and bake in a moderate oven for about fifteen minutes. Serve hot.
1318. Carottes a la Bechamel.- -Boiled carrots cut into neat shapes and finished in a rich white sauce (No. 202).
1319. Carottes a la Bourgeoise. Parboiled new carrots (pared or turned), drained, seasoned and finished in well reduced white stock with a little fresh butter, thickened with a small quantity of flour and butter.
1320. Carottes a l’Espagnole. — Parboiled new carrots (pared and split in two or four), finished in rich white stock, Espagnole sauce (No. 236), flavoured with a little caster sugar, pepper, salt, nutmeg, and fresh butter.
1321. Carottes a la Lilloise. — Pared new carrots cut into thick round slices, cooked in a little water with fresh butter and sugar to season ; when done a liaison of egg-yolks, butter, cream, bechamel sauce (No. 202), and chopped parsley is added.
1322. Carottes a la Maitre d’Hotel. — Parboiled new carrots (pared and cut into quarters), drained, seasoned, cooked in white stock thickened with veloutee sauce (No. 206), fresh butter, a little sugar and chopped parsley, served with fried bread croutons placed round the dish.
1323. Carottes a la Poulette. — Boiled young carrots, neatly trimmed or turned, finished in white sauce (Poulette, No. 207) containing finely chopped parsley.
1324. Celeri a la Deml-f/lace ( Stewed Celery in Brown Sauce). — 4 heads of celery, 2 oz. butter, salt, and pepper, about H gill demi-glace sauce (No. 237), a little stoch, toasted bread.
Records on this page
Souffles aux Carottes