Carrots and Asparagus, German Style

Ingredients

• three or four dozen Carrots
• a little butter
• a little salt
• a little pepper
• thickening with a little veloute sauce
• an equal volume of sprue asparagus

Method

1. 1

   Scrape and blanch Carrots, fry with butter, salt, and pepper.

2. 2

   Add veloute sauce, simmer, then mix with blanched asparagus and 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.

a little pepper, salt, and sugar, and squeeze the juice of a lemon over them. Toss them about over a moderate fire for a few minutes, then turn them into a hot dish, and serve. Carrots a la Dlenag£re. — Peel some young Carrots, and leave them in cold water for a few minutes ; then put them (thinly sliced) in a stewpan half-full of good broth, season with salt, pepper, mace, and a bouquet of sweet herbs and parsley, and stew until they are tender. When done, put them on a dish. Mix some flour with a little of the liquor in a cup, stir it in with the other, and add a piece of butter and a little browning. When thick, pour it over the Carrots, and serve. For details respecting Culinary Processes, Utensils, Sauces, <tc., referred to, see under their special heads. 304 THE ENCYCLOPEDIA OF PRACTICAL COOKERY. Carrots — continued. Carrots a la Nivernaise. — Cut off the ends of some small Carrots, and turn them evenly to the shape of olives, ljin. by fin.; cook and glaze them as directed for Carrots for Garnish. Carrots a l’Orleans. — Take a few young Carrots, turn them with a knife to equal sizes, cut them in slices about |in. thick, and blanch them well ; then lay them on a sieve to drain. Put them into a stewpan with a lump of sugar and a little broth, and let them boil over a quick fire. When reduced to a glaze, add a piece of fresh butter the size of a fowl’s egg, and a little salt, tossing freely. Be careful that the butter covers the Carrots when you serve them, as no loose sauce should be visible. 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 ; then put in the Carrots, and toss the pan over the fire so as to cook them without boiling. Turn the whole out on to a dish, and serve. Carrots and Asparagus. — German Style. — Scrape three or four dozen Carrots of an equal size, blanch them for a few minutes, drain them, and fry in a stewpan with a little butter on a moderate fire, adding a little salt and pepper, and thickening with a little veloute sauce. Let the broth simmer for two or three minutes, and then add an equal volume of sprue asparagus

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