Carrots à la Maitre d'Hotel

Ingredients

• a bunch of young carrots
• 1 or 2oz. of butter
• white pepper
• salt
• a pinch of caster sugar
• some finely minced parsley
• a good squeeze of lemon juice

Method

1. 1

   Wash and parboil carrots for 10 minutes.

2. 2

   Drain, trim, and toss with butter, seasonings, and parsley.

3. 3

   Cook for 15-20 minutes until tender, then serve hot.

As published

This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 21. The excerpt below is the record exactly as published.

salted water, drawing it to the side of the stove directlv it has boiled up, and draining off the water; and let it simmer in sufficient boiling weak or second stock to cover it, with half a gill of good vinegar, till it is tender. Now turn it out, shred it finely, then return it to the pan with its liquor, and a little more stock if needed, season with salt, pepper, a teaspoonful of moist sugar, and |oz. of butter. Mix this all well, and let it boil up, then serve at once very hot. Or, prepare a good red cabbage as above, and when drained put it on with a large pat of butter, and let it stew in this till tender, stirring to it when perfectly cooked a liaison of one or more egg yolks beaten up with a little cream or milk, and serve hot or cold. In Germany good clarified dripping or goose fat is used for this dish. Cardoons (Cardons). — These, if fresh, should be cut VEGETABLES. 41 into convenient pieces, and the prickles at the sides removed ; the cardoons are then blanched for fiftee<n minutes in salted acidulated water, after which they are drained, the outer skin removed, by scraping and rubbing, each piece as finished being dropped into cold acidulated water. If tinned cardoons are used, turn them out of the tins on to a colander, let all their liquid drain off, then hold them for a minute or two under the running tap to remove any trace of the tin. To cook either sort, lay the pieces in a pan on some sliced fat bacon, cover with more bacon, and pour in enough unskimmed white stock or milk to cover it, season with salt and white pepper, with a mushroom or two if liked ; bring it slowly to the boil, then let it'all simmer very softly till cooked ; now lift it gently on to a hot dish, and serve with the liquor in which it was cooked slightly thickened with a [liaison of egg yolk and lemon juice, as cardans d la poulette. They will take from two to three hours to cook. If you blanch the cardoons as above, stew them gently in rich brown gravy instead of the white stock till tender, then drain them, and keep them) hot whilst you reduce the gravy by rapid boiling almost to a glaze, and pour this sauce over and round them, they are known as C. au jus. When cooked thus cardoons are often served with marrow, as cardans d la moclle. Prepare the marrow in this way : break the bones, and remove the marrow in as large'pieces as you can, blanch them for five minutes in boiling stock, then drain and set them aside till quite cold. When wanted slice them neatly, re-heat them in hot stock in the bain-marie, and serve on the cardoons 42 VEGETABLES. or round them in little hollowed cases of fried bread or tiny patties of cheese pastry. Cold cardoons are excellent with either vinaigrette or mayonnaise sauce. Carrots (Carottes). — These are naturally only at their best when young, for then the hard core is not developed, but if, as often happens, it is necessary to cook old carrots, remember that both their flavour and their colour are improved if they are not cut in any way till cooked. Scrape them and cook them, then trim, slice, and otherwise prepare them. Young carrots take from twenty to thirty minutes to cook, according to age and size ; old carrots will take at least an hour’s cooking; whilst large and very old ones, towards the end of their season, may take quite two hours. Carrots need attention, for if overboiled they lose flavour, still they must be cooked till tender. Old carrots when they must be used for an entree, should be cooked whole, then sliced, quartered, or trimmed when tender, and carefully re-heated in sauce or stock to taste. la maitre d'hotel. — Choose your carrots as much of a size as possible, wash and wipe them well, then parboil them for ten minutes in fast boiling water. Now drain them, trim and halve them if necessary, and toss them over the fire with 1 or 2oz. of butter, white pepper, salt, a pinch of caster sugar, some finely minced parsley, and a good squeeze of lemon juice. Let them cook thus for fifteen to twenty minutes, according to size, until tender, then serve very hot. d la menag'ere. — Wash and well rub a bunch of young carrots

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