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Carrots a la Paulette
From The encyclopædia of practical cookery, 1890
Serves 1
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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 Paulette. — ■ Scrape and wash the required number of Carrots, put them into a bowl of boiling water, and scald them. Take them out, drain, cut up into slices, put them into a saucepan of boiling water with a little butter in it, and boil until they are done and quite tender. Put a little butter and flour into a frying-pan, cook for a few minutes, sprinkle in salt and pepper to taste, and add the yolks of two eggs, a little lemon-juice, and some rich stock
Cook this with the app: pantry check, scaling, and the assistant.