Carrots a la Maitre d'Hotel

Ingredients

• one or two bunches of young carrots
• 1 oz. of butter
• a dessert-spoonful of finely chopped parsley
• a teaspoonful of lemon juice
• a teaspoonful of liquefied meat glaze

Method

1. 1

   Wash and scrape the carrots, cut them lengthwise, and boil in salted water until tender.

2. 2

   Drain, sauté in butter, add parsley and lemon juice, season, and add meat glaze before serving.

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 38. The excerpt below is the record exactly as published.

one or two bunches of young carrots, cut them lengthwise into quarters, and boil in salted water till tender. Drain them and put them in a casserole with 1 oz. of butter ; sautg them quickly over the fire ; add a dessert- spoonful of finely chopped parsley and a teaspoon- ful of lemon juice. Shake the pan over the fire for some minutes. Season with salt, pepper and a pinch of castor sugar. Just before serving add a teaspoonful of liquefied meat glaze

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