Carrots a l’Allemande

Ingredients

• 2 bunches of young spring carrots
• ½ gill demi-glace sauce
• ½ pint rich stock
• 1 teaspoonful chopped parsley
• 2 oz. butter
• ½ gill cream
• 1 teaspoonful castor sugar
• seasoning

Method

1. 1

   Wash, scrape, and blanch carrots in salted water.

2. 2

   Drain, melt butter in a pan, toss carrots with sugar, moisten with stock, cover, and simmer for about 10 minutes.

3. 3

   Season, mix in parsley, and serve.

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.

1 teaspoonful chopped parsley, 2 tabiespoonsful cream, castor sugar, 1 oz. of butter, 2 yolks of eggs, salt and pepper. Trim, wash, and scrape the carrots, cut them into halves or quarters, and blanch them in slightly salted water. Drain and put them in a stew-pan with the butter, toss them over the fire for a few minutes without allowing them to get brown, then add a gill 70 HOW TO COOK VEGETABLES. of good stock, season with pepper, salt, and a pinch of sugar, and cook till tender. Mix the yolks of eggs with the cream and pour into the stew-pan containing the carrots, stir till the liaison is formed, then add the parsley (finely chopped), mix thoroughly, dish up and serve hot. 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

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