Carrot Cassolettes

Ingredients

• i small bunch of young carrots
• 3 yolks
• 1 white of eggs
• 1 tablespoonful sherry
• pint stock
• 2 oz. butter
• 1 tablespoonful cream
• seasoning
• puff paste

Method

1. 1

   Wash and scrape the carrots, shred them, and put in a stew-pan with the butter.

2. 2

   Stir over a fire for about 4 minutes, taking care that they do not brown; moisten with the stock, and cook gently till tender.

3. 3

   Pass the carrots through a fine sieve, and return the puree to the stew-pan.

4. 4

   Add the sherry, and let it get thoroughly hot, then add the cream and the egg-yolks; season to taste.

5. 5

   Stir over the fire until the eggs are partly set; remove, and let cool a little.

6. 6

   Whisk the white of egg to a stiff froth, and mix gently with the puree.

7. 7

   Line small patty pans with puff paste, prick the bottoms, put some of the puree in each and bake in a quick oven for 10 to 15 minutes.

8. 8

   Serve hot.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 34. The excerpt below is the record exactly as published.

Carrot Cassolettes. i small bunch of young carrots, 3 yolks and 1 white of eggs, 1 tablespoonful sherry, pint stock, 2 oz. butter, 1 tablespoonful cream, puff paste, seasoning

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