Carrots a la Flamande

Ingredients

• a pound and a half of tender carrots
• one ounce of butter
• a pinch of salt
• one of sugar
• a coffee-cupful of water
• two yolks of eggs
• a coffee-cupful of cream
• half an ounce of butter
• a tablespoonful of chopped parsley

Method

1. 1

   Blanch the carrots in scalding water, scrape off their tough skin, and trim them into slices an eighth of an inch thick.

2. 2

   Put the pieces into a stew-pan with butter, salt, sugar, and water.

3. 3

   Cover and simmer for twenty minutes, shaking occasionally.

4. 4

   Once done, cool slightly, stir in egg yolks, cream, and butter, add parsley, and serve.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 87. The excerpt below is the record exactly as published.

arottes a la Flamande are worthy of close considera- tion : — Choose a pound and a half of tender carrots, blanch them in scalding water, scrape ofE their tough skin, and j trim them in slices the eighth of an inch thick. Put the pieces into a stew-pan with one ounce of butter, a pinch] VEGETABLES- CONCLUDED. 1 55 of salt and one of sugar, and a coffee-cupful of water. Cover the pan, and simmer for twenty minutes, shaking the pan occasionally to ensure even cooking. When done, remove the pan, let its contents cool a little, and then stir in two yolks of eggs, a coffee-cupful of cream, and half an ounce of butter ; add a table- spoonful of chopped parsle

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