Carrots a la Flamande

Ingredients

• 1 bunch of young carrots
• 1 teaspoonful chopped parsley
• 2 tablespoonsful cream
• 1 oz. of butter
• 2 yolks of eggs
• salt
• pepper
• a pinch of sugar

Method

1. 1

   Trim, wash, and scrape the carrots, cut into halves or quarters, and blanch in salted water.

2. 2

   Drain, toss in butter, add stock, season, and cook until tender.

3. 3

   Mix yolks with cream, stir into the carrots, add parsley, 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 Flamande. • 1 bunch of young carrots, 1 teaspoonful chopped parsley, 2 tabiespoonsful cream, castor sugar, 1 oz. of butter, 2 yolks of eggs, salt and pepper. Trim, wash, and scrape the carrots, cut them into halves or quarters, and blanch them in slightly salted water. Drain and put them in a stew-pan with the butter, toss them over the fire for a few minutes without allowing them to get brown, then add a gill 70 HOW TO COOK VEGETABLES. of good stock, season with pepper, salt, and a pinch of sugar

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