Carottes Glacees Pour Garnitures

Ingredients

• enough water to cover them well
• one-half oz. of salt
• one oz. of sugar
• two oz. of butter

Method

1. 1

   Put the carrots in a saucepan with enough water to cover them well, one-half oz. of salt, one oz. of sugar, and two oz. of butter per pint of water.

2. 2

   Cook until the water has almost entirely evaporated, so that the reduction may have the consistence of a syrup.

3. 3

   Sauté the carrots in this reduction, that they may be covered with a brilliant coat.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 362. The excerpt below is the record exactly as published.

CAROTTES GLACEES POUR GARNITURES New carrots are not parboiled; they are turned, whole, halved, or quartered, according to their size, and then trimmed. If old, they should be turned to the shape of elongated olives, and parboiled before being set to cook. Put the carrots in a saucepan with enough water to cover them well, one-half oz. of salt, one oz. of sugar, and two oz. of butter

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