Carrots a la Maitre d’Hotel

Ingredients

• some Carrots
• a piece of butter
• some chopped parsley
• a little pepper
• salt
• a little sugar
• the juice of a lemon

Method

1. 1

   Scrape and cut Carrots in halves, boil in salted water until tender.

2. 2

   In a stewpan, combine with butter, parsley, pepper, salt, sugar, and lemon juice.

3. 3

   Toss over moderate fire for a few minutes, then serve.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 162. The excerpt below is the record exactly as published.

Carrots a la Maitre d’Hotel. — Scrape some Carrots, cut them in halves lengthwise, and boil them in salted water. When they are tender take them out of the water, put them in a stewpan with a piece of butter, some chopped parsley, a little pepper, salt, and sugar, and squeeze the juice of a lemon

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