Bourgeoise (Carrots)

Ingredients

• butter
• consomme
• pinch of sugar
• kneaded butter

Method

1. 1

   Braised new carrots with butter and consomme, add a pinch of sugar, and finish with kneaded butter.

As published

This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 152. The excerpt below is the record exactly as published.

butter, finish cooking, and lie with kneaded butter. D D 402 The New Practical Cookery Guide. Etuves — Cooked with claret, water, onions, and butter. Mdconnaise — Cooked with Macon wine and water, lean bacon, and onions. Champignons (Mushrooms). A la Creme — Sliced, cooked with butter, juice of lemon, salt, and pepper ; when nearly done, add cream. Bordelaise — Sauteed with butter, eschalots, fines herbes, tomatoes, Jie demiglace. Bourguignonne — Sauteed with oil and beurre d’escar- gots, then grilled. Cajpucine — Sliced and sauteed with oil, parsley, and chopped pigeon, lie Allemande sauce. Farcis — Farced with d’Uxelle, crumbs over, and gratines. Fines Herbes — Sliced and sauteed with butter and fines herbes. Livonienne — Cooked whole or in a marinade of oil, water, salt, and pepper, capers, gherkins, dice of beetroot, and juice of lemon ; served hot or cold. Provengale — Sliced and sauteed with oil, garlic flavour, fines herbes, crumbs over, and gratines. Puree — Pressed through a sieve raw and cooked with thick bechamel, butter, and cream. Busse — Sliced and sauteed with butter, fennel, onions, and bouquet, lie with sour cream. Sous Cloches — Well trimmed and clean fresh mush- room heads, lightly sauteed with butter and highly seasoned, placed in a special dish on Legumes ( Vegetables ) . 403 toast and masked with thick cream, flavoured with sherry, cayenne, and nutmeg, cover with mushroom bell glass, pour a thread of cream round, and bake in hot oven for about ten minutes. Laitue (Lettuce). t Braisee — Blanched and braised with veal gravy served folded with croutons round. Creme — Blanched and cooked with cream sauce. Farcie — Blanched and cut in halves, farced with d’Uxelle, and braised as Au Jus. Moelle — Prepared as Braisee and served with slices of blanched beef marrow over. Paysc.nne — Blanched and braised with gravy, butter, onions, ham, and carrots. Navets (Turnips). Glaces — Blanched and sauteed with butter, veal gravy, and a pinch of sugar. Puree — As Puree Freneuse. Oignons (Onions). A V Espagnole — Sliced and cooked with milk and butter. Farcis — Blanched in salted water, remove top and scoop inside, farced with d’Uxelle, crumbs over, and gratincs. Frits— Sliced in rings, floured, and fried. Glaces — Button onions cooked in butter till browned, add veal gravy, and cook till glazed. Puree — As Puree Soubise. d d 2 404 The New Practical Cookery Guide. • Pe-Tzai (Chinese Cabbage). Prepared as cabbage. Poireatjx (Leeks). Au Jus — Blanched and braised with veal gravy. Creme — The white part blanched in acidulated salt water and served with cream sauce. En Tourte — The white part cut an inch long, blanched, and placed in a paste tourte, masked with cream sauce, covered with a layer of paste, and baked. Parisienne — Thick white part blanched and scooped, filled with mayonnaise containing chopped tarragon and chervil. o Carottes (Carrots). Bourgeoise — New carrots braised with butter, con- somme, pinch of sugar, lie with kneaded butter. Flamande — As Bourgeoise, add chopped parsley. Glacees — New carrots or old cut olive shape (if old, blanched first), and cooked with butter, little water to just cover, and a pinch of sugar; when done, should be nearly dry and glazed. Marianne — Cut as large julienne, cooked with butter and little stock, lie maitre d’ hotel butter. Parisienne — As Flamande, lie Allemande sauce and mixed with cooked rice. Paysanne — Sliced and cooked with consomme

Cook this with the app: pantry check, scaling, and the assistant.