Carrots a la Maitre d’Hotel

Ingredients

• 1 bunch young carrots
• 1 oz. butter
• 1 dessert-spoonful chopped parsley
• lemon juice
• seasoning

Method

1. 1

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

2. 2

   Drain, sauté in butter, add parsley and lemon juice, season, and serve hot.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 33. The excerpt below is the record exactly as published.

Carrots a la Maitre d’Hotel. i bunch young carrots, i oz. butter, i dessert- spoonful chopped parsley, lemon juice, seasoning. Wash and scrape the carrots, cut them lengthwise into quarters, and boil in salted water till tender. Drain them and put them in a stew-pan with the butter ; saute them quickly over the fire ; add the chopped parsley and a teaspoonful of lemon juice. Shake the pan over the fire for some minutes. Season with salt, pepper, and a pinch of castor sugar. Dish up and serve hot. Curried Carrots. Braise some young carrots, and let them get cold. Prepare a rich curry sauce, and have ready 2 or 3 hard-boiled eggs which have been allowed to get cold and then sliced. Slice the cold carrots, and lay them with the sliced egg in the curry sauce, and allow them to heat gradually in the sauce ; then make a border of nicely boiled rice in a dish, garnish with strips of red and green chillies, and fill up the centre with the curried carrots, and serve. Carrots with Peas. Wash and scrape a bunch of new carrots, cut in rounds about | in. in thickness. Place the carrots in a saucepan and cook as before. When cooked, mix with \ pint of green peas previously boiled in salted water. Then bind together with a little butter, blended with flour ; cook for another 10 minutes, and serve in a vegetable dish. CARROTS. 7l Carrots a I’Allemande. 2 bunches of young spring carrots, £ gill demi-glace sauce, J pint rich stock, i teaspoonful chopped parsley, 2 oz. butter, £ gill cream, i teaspoonful castor sugar, seasoning. Wash and scrape or trim the carrots, blanch them in slightly salted water, and drain. Melt the butter in a saute-pan, put in the carrots and the sugar, toss over the lire for a few minutes, moisten with the gravy or stock. Cover the pan, and allow to simmer gently on top of the stove or in a hot oven for about io minutes. By this time the liquor should be almost absorbed, or at any rate reduced to a glaze. Season with salt, pepper, nutmeg, and a pinch of cayenne pepper ; add also half a teaspoonful of chopped parsley. Shake the pan well so as to thoroughly blend the carrots with the seasoning. Butter a pudding basin, sprinkle the buttered part with chopped parsley, and line the basin neatly with carrots ; fill up tightly with the remainder of carrots, place the basin in a hot oven for a few minutes, and turn out quickly on to a hot dish. Heat up the demi- glace sauce, add the cream, season to taste, and pour round the base of the dish. New Carrots a I’lndienne. Cook a bunch of carrots after having scraped, washed, and cut them into rounds. Put them in a saucepan with i pint of stock, also i oz. of butter, and a bouquet garni, season witli salt, pepper, and a pinch of castor sugar. Separately fry a 1 rge peeled and chopped onion in a little butter, and when a nice light brown add a dessertspoonful of mild curry powder and a little flour. Fry for a few minutes, then mix the sauce with a little cream or milk. Boil up and strain in the saucepan containing the carrots. Let it all boil gently for about io minutes longer, and Serve in a vegetable dish. 72 HOW TO COOK VEGETABLES. Carrot Cassolettes. i small bunch of young carrots, 3 yolks and 1 white of eggs, 1 tablespoonful sherry, pint stock, 2 oz. butter

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