Carottes d la Jeterli noise
From The new century cookery book, 1901
Serves 1
Butter a pudding basin and line with carrots, fill tightly, bake, and serve with demi-glace sauce.
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 378. The excerpt below is the record exactly as published.
Carottes d la JEterli noise. — 1 large bunch of young spring carrots, f pint gravy or rich stock, 1 teaspoonful chopped parsley, 1 teaspoonful caster sugar, 2 oz. butter, \ gill cream, •§■ gill demi-glace sauce (No. 237), seasoning
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