Carrots a la Poulette

Ingredients

• a lump of butter
• two yolks of eggs
• a squeeze of lemon
• pepper
• salt
• some white stock

Method

1. 1

   Scrape, wash, and scald the carrots, then cut them into slices.

2. 2

   Boil until cooked, then drain.

3. 3

   Blend butter and flour over the fire with pepper and salt, add white stock, yolks of eggs, and lemon juice.

4. 4

   Toss the carrots in this mixture without boiling, and serve.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 111. The excerpt below is the record exactly as published.

Carrots a la Poulette.— When the carrots are scraped, washed, and scalded, cut them into slices; boil them till 160 THE housewife's KEFEREE eooked with a lump of butter ; when cooked, drain them. Blend over the fire some butter and flour, together with pepper and salt ; add some white stock, two yolks of eggs, and a squeeze of lemon

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