Carrots a la Favorite

Ingredients

• a bunch of young carrots
• 2 oz. of fresh butter
• half a pint of cooked flageolet beans
• sauce over with Bechamel
• sprinkle with chopped parsley
• glaze them with dissolved meat glaze

Method

1. 1

   Trim, wash, and scrape the carrots, cook in salted water until tender, then drain.

2. 2

   Toss in butter.

3. 3

   Place flageolet beans in a buttered dish, cover with Bechamel, arrange carrots, glaze, sprinkle with parsley, garnish with puff pastry, and serve hot.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 32. The excerpt below is the record exactly as published.

Carrots a la Favorite. Trim, wash, and scrape a bunch of young carrots, and cook them in salted water until tender, then drain and toss them in 2 oz. of fresh butter. Put half a pint of cooked flageolet beans into a buttered fire- proof dish ; sauce over with Bechamel or other rich white sauce. Upon this range the cooked carrots, neatly glaze them with dissolved meat glaze, be- sprinkle with chopped parsley

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