Carrots a la Flamande

Ingredients

• a pound and a half of young Carrots
• one ounce of butter
• a pinch of salt
• a pinch of sugar
• three-quarters of a pint of stock
• the yolks only of two eggs
• half an ounce of butter
• a tablespoonful of minced parsley

Method

1. 1

   Blanch Carrots in boiling water for ten minutes, then drain.

2. 2

   Put them in a stewpan with butter, salt, sugar, and stock.

3. 3

   Simmer for 20-30 minutes.

4. 4

   Reduce the sauce to a glaze, roll Carrots in it, and keep hot.

5. 5

   Beat egg yolks with some liquid, stir into warmed liquid, add butter and parsley.

6. 6

   Dish Carrots and pour sauce around them.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 232. The excerpt below is the record exactly as published.

Carrots a la Flamande. — Blanch a pound and a half of young Carrots in boiling water for ten minutes. Drain them carefully. Put the carrots into a stewpan with one ounce of butter, a pinch of salt, and a pinch of sugar, and enough stock (say three-quarters of a pint) to cover them. Let the Carrots simmer in a closely-covered pan for twenty minutes at least. They may require thirty minutes’ simmering. Shake the pan occasionally, so that all the Carrots may be cooked evenly. Then let the pan boil briskly till the sauce is reduced to a ;glaze. Roll each Carrot in this glaze, and keep them hot. Remove and strain the liquid the Carrots have been cooked in. As soon as it has cooled beat the yolks only of two eggs well, with a little of the liquid ; put the rest of the liquid to warm in the bain-marie, and stir the beaten eggs in, adding finally half an ounce of butter and a tablespoonful of minced parsley

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