Carrot or Crecy Royale

Name: Carrot or Crecy Royale
Yield: 1 servings
Ingredients: five oz. of the red part only of carrots; two tablespoonfuls of Béchamel; one-fifth pint of rich cream; table-salt; a pinch of castor sugar; a few drops of vegetable red; one egg; four yolks

From A guide to modern cookery, 1909

Serves 1

Adjust color with vegetable red as needed.

Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 55. The excerpt below is the record exactly as published.

CARROT OR CRECY ROYALE Stew gently in butter five oz. of the red part only of carrots. Cool, crush in a mortar, and gradually add two tablespoonfuls of Béchamel and one-fifth pint of rich cream. Season with table-salt and a pinch of castor sugar, and deepen the tint of the royale with a few drops of vegetable red. Strain through tammy, thicken with one egg and four yolks

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