Carrot Timbales

Ingredients

• 2 cups sliced carrot
• 1 egg
• 1 tablespoon butter
• 1 egg white, slightly beaten
• Boiling water or stock
• Salt and pepper
• 1 hard-cooked egg

Method

1. 1

   Cook carrot in butter 10 minutes, stirring constantly.

2. 2

   Add stock or water to cover.

3. 3

   Cook until soft.

4. 4

   Drain and force through purée strainer.

5. 5

   Add egg and egg white and season.

6. 6

   Garnish small, buttered molds with cooked egg, cut in fancy shapes.

7. 7

   Fill 2/4 full of carrot mixture, set in pan of hot water, cover with buttered paper, and bake 30 to 45 minutes in moderate oven (350° F.).

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 190. The excerpt below is the record exactly as published.

CARROT TIMBALES 2 cups sliced carrot 1 egg 1 tablespoon butter 1 egg white, slightly beaten Boiling water or stock Salt and pepper 1 hard-cooked egg

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