Carrots a la Maitre d'Hôtel

Ingredients

• Wash the carrots
• 1 oz. of butter
• 1 teacupful of good gravy
• salt
• pepper

Method

1. 1

   Cut them up.

2. 2

   Boil them in plenty of water with a little salt and small piece of butter.

3. 3

   When they are tender, strain the water off, and put in butter, gravy, chopped parsley, pepper, and salt.

4. 4

   Heat all together for ten minutes, and serve in a very hot dish.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 45. The excerpt below is the record exactly as published.

1 oz. of butter, cayenne, and salt. Mix these together with 1 egg, make into balls, dip in egg and bread crumbs, and fry in plenty of hot fat to a light brown. Canapes. Boil 4 eggs hard, divide them in half. When shelled, put the yolks into a basin with 1 oz. of butter, 1 oz. of grated cheese, 1 oz. . bread crumbs, salt and cayenne. Mix all to- gether, and fill the white halves. Dish on chopped aspic and endive, or small cress. Westphalia Balls. Half lb. cold boiled potatoes, 2 oz. cooked ham. grated, teaspoonful chopped parsley, 1 yolk of egg, salt, and pepper. Rub the potatoes through a wire sieve. Mix into them the ham, egg, parsley, and seasoning. Make into small balls egg and breadcrumb and fry a golden brown. Cheese Straws. Two oz. of flour, 2 oz. of grated Parmesan, 1 oz. of butt* J yolk of egg. Mix into a paste, adding a dust ot cayen 11B M 18>i CAM EBON* 8 COOKERY BOOK. pepper; roll out one-third of an inch thick, cat into stra*4 and bake in a quick oven. These keep well if pot is a tin box and kept covered. Tomato Omelette. Four ripe tomatoes, 1 teaspoonful flour, 1 giU of milk, 4 eggs, pepper and salt to taste. Peel the tomatoes and rob them through a sieve. Make a paste with the flour and milk; add to this the eggs well beaten, the tomatoes, and seasoning. Pour into an iron frying-pan and cook first over the fire till set, then finish under the grill or before the fire. Serve very quickly. Tomatoes a la Berlin. Three or four ripe tomatoes, 1 set of calf's or sheep's brains, } pint of B6chamel sauce, 1 tablespoonful chili vine- gar, 1 teaspoonful chopped parsley, 1 tablespoonful cream, 1 yolk of e^ f salt, pepper, and cayenne to taste. Cut a piece off the stalk ond of the tomatoes, and scoop out the inside. Blanch and cook the brains for five minutes. Chop them, put thorn into the Bechamel sauce, add the cream, yolk of egg, vinegar, and parsley; season to taste. Fill' the tomatoes with this mixture. Place them on a buttered tin in the oven for ton minutes, and servo on croutons. Tomatoes au Otratin. Four ripo tomatoes, J lb. mushrooms, £ a shallot, 1 tea- spoonful chopped parsley, 2 yolks of eggs, salt and pepper to taste. Cut off the bottoms of the tomatoes and scoop out the inside. Chop the mushrooms and shalot and fry five minutes in a little butter with the parsley. Take off the fire and stir in the yolks of eggs. Fill the tomatoes with the mixture ; sprinkle with grated cheese and bread crumbs, and put in the oven to get thoroughly hot : serve on fried rounds of bread or totist with watercress roxxnd. MISS CAMEBON'S COOKERY BOOK. 119 Eggs a la Princesse. Six eggs, 2 oz. finely-minced ham, 1 teaspoonful chopped parsley, 1 oz. butter. Butter a dish and break into it the sggs, and bake them for three minutes or till set. When done take a round cutter and cut each egg neatly, leaving a white border round the yolk. Butter some rounds of toast the same size as the egg, cover with the chopped ham, lift each egg carefully on to the top of the ham; dish, and sprinkle with the parsley. Savoury Bice. Two tablespoonfuls of rice, \ pint good stock, \ a tomato, 1 shalot chopped fine, 1 oz. of butter, pepper and salt. Put all these in a stone jar, cover with perforated paper, and cook gently in the oven for two hours. Before dishincr mix £ lb. of any cold meat chopped fine. Tarragon Egg*. Four hard-boiled eggs, £ pint white sauce, 1 teaspoonful chopped tarragon, 1 tablespoonful of tarragon vinegar, 2 yolks of eggs. Boil the eggs seven minutes, and cut in slices. Lay them in a buttered pie-dish. Have the sauce hot, and mix into it the yolks, tarragon, and tarragon vine- gar. Pour over the eggs, and bake ten minutes. Serve with croutons round. Beetroot, to Boil. Wash the roots, do not brush or scrape them. Put them in a saucepan and cover them with boiling water; boil very gently for one or two hours, according to size. Strain off the water, pare and trim the roots, and serve cut in thick slices, with melted butter poured over. If to be eaten cold. pour vinegar and a very little good salad oil over the slices. Asparagus, to Boil. Scrape the white parts of the stalks quite clean, putting them into cold water as you do them, T\* tksav \x^ \ 120 MISS CAMERON'S COOKEltY BOOK. bundles and trim them all the same length. Pub them into a saucepan and cover them with boiling water; add a little salt. Boil them gently but steadily for twenty or thirty minutes.' Take them out of the water directly they are tender, and dish on a round of toast. Serve with them rich melted butter, or. oiled butter, in a tureen. Salsify, to BoiL Wash and brush the roots, the same as you do beetroot, Cut them in short lengths and put thern on in boiling water with a little salt and the juice of half a fresh lemon, Boil from thirty to fifty mintues. Serve with melted butter poured over. Saltify, as Fatties. When the roots are boiled tender, mash them with pepper, salt, 2 tablespoonfuls of cream, and a squeeze of lemon juice when cold. Make them into little cakes, dip them in butter, and fry a pale brown. Celery, to Stew. Take off the outer leaves of 4 heads and wash well. Cut them into short lengths, and boil them till tender. Lift them out and drain, and put back in the saucepan. Cover them with good brown stock or gravy, pepper and salt to taste. Thicken with 1 oz. of butter and 1 tablespoonful of flour. Stew gently for fifteen minutes, and serve in the gravy. French Beans, to Stew. Boil till tender, and drain. Put in a saucepan with J pint of brown gravy, salt and pepper. Stew gently for ten minutes, and serve in the gravy. Sea-Kale Sntremet. Boil the kale till tender, drain it and put it in a sauce- pan with a pint of good gravy. Season with a little salt MISS CAMERON'S COOKERY BOOK. 121 aaxl sugar, and stew gently for ten or fifteen minutes. Serve in. "the gravy. Onions, to Boast. Boil one or more Portuguese onions for fifteen minutes ; do not peel them. Take them from the water and bake tliem in the oven till quite tender. Serve them with cold butter, and pepper and salt. Carrots a la Maitre d'H6tel. Wash the carrots and cut them up. Boil them in plenty °* water with a little salt and small piece of butter. When tliey are tender, strain the water off, and put in 1 oz. of Wtter, \ a teaoupful of good gravy, a little chopped parsley, pepper

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