Carrots a la Flamande

Ingredients

• Take a bunch of young carrots
• put them into a saucepan with a cupful of water
• a little salt
• and pepper
• a piece of butter the size of a small egg
• the yolks of two eggs
• a cupful of cream
• a dessert-spoonful of finely chopped parsley

Method

1. 1

   Wash and cut the carrots into thin slices.

2. 2

   Melt butter in a saucepan, add carrots, salt, pepper, nutmeg, and minced onion.

3. 3

   Cook until tender, adding water or stock as needed.

4. 4

   Thicken the sauce with flour, then mix the yolks of eggs with cream and parsley.

5. 5

   Gradually add to the sauce, stirring until thickened.

6. 6

   Serve the carrots with the sauce poured over them.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 463. The excerpt below is the record exactly as published.

Carrots a la Flamande VEGETABLES Cauliflower, Fried spoonful of finely minced parsley. Time, one hour. Carrots a la Flamande. — Take a bunch of young carrots, wash them well, cut off the heads and points, and place them in boiling water for five minutes. Take them out, drain, rub off the skin with a coarse cloth, cut them into very thin slices, and put them into a saucepan with a cupful of water, a little salt and pepper, and a piece of butter the size of a small egg. Cover them closely, and sim- mer gently for twenty minutes, shak- ing the pan occasionally in order that they may be equally cooked. Mix the yolks of two eggs with a cupful of cream and a dessert - spoonful of finely chopped parsley

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