Carottes farcies a ax -JEpinards

Ingredients

• 2 good-sized tender carrots
• 4 oz. cooked game, poultry, or rabbit
• 2 oz. cooked ham or tongue
• 3 or 4 mushrooms (champignons)
• 1 tablespoonful bread-crumbs
• 1 tablespoonful bechamel (No. 202) or Espagnole (No. 236) sauce
• 1 yolk of egg
• seasoning
• 1 pint spinach puree

Method

1. 1

   Wash and peel carrots, cut into two-inch lengths, boil in salted water until nearly tender, drain and cool.

2. 2

   Stamp out the center of each carrot.

3. 3

   Mince game, ham, and mushrooms, season, moisten with sauce and egg yolk, add bread-crumbs.

4. 4

   Fill carrots, place in a buttered sauté pan, and bake for 15 minutes.

5. 5

   Serve with spinach puree.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 379. The excerpt below is the record exactly as published.

Carottes farcies a ax -JEpinards.—Z good-sized tender carrots, 4 oz. cooked game, poultry, or rabbit, 2 oz. cooked ham or tongue, 3 or 4 mushrooms ( champignons ), 1 tablespoonful bread-crumbs, 1 tablespoonful bechamel (No. 202) or Espagnole (No. 236) sauce, 1 yolk of egg, seasoning, 1 pint spinach puree

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