Carrot Purée

Ingredients

• the red part of young carrots
• Melt the butter
• the flour
• Season to taste
• the whites of eggs from the yolks
• Fill some buttered ramequin cases

Method

1. 1

   Boil the red part of young carrots in stock or slightly salted water; rub through a fine sieve when tender.

2. 2

   Melt the butter in a stewpan; add the flour; stir and cook a little without burning the flour; put in the carrot purée and let it come to the boil.

3. 3

   Season to taste; separate the whites of eggs from the yolks; put the former in an egg-bowl, and work the latter, one at a time, into the hot purée.

4. 4

   Whisk the whites of egg to a stiff froth and mix gradually into the purée.

5. 5

   Fill some buttered ramequin cases with this mixture, and bake in a moderate oven for about fifteen minutes.

6. 6

   Serve hot.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 67. The excerpt below is the record exactly as published.

carrot puree, boil the red part of young carrots in stock or slightly salted water ; rub through a fine sieve when tender. Melt the butter in a stewpan ; add the flour ; stir and cook a little without burning the flour ; put in the carrot pur6e and let it come to the boil. Season to taste ; separate the whites of eggs from the yolks ; put the former in an egg-bowl, and work the latter, one at a time, into the hot puree. Whisk the whites of egg to a stiff froth and mix gradually into the puree. Fill some buttered ramequin cases

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