Carrots and Peas, a la Creme

Ingredients

• one ounce of butter
• season them with salt
• season them with pepper
• a pinch of sugar
• two tablespoonfuls of cooked green peas
• two teaspoonfuls of grated cheese
• a squeeze of lemon juice
• a little finely-chopped parsley

Method

1. 1

   Scrape and wash young carrots, blanch, and drain.

2. 2

   Melt butter in a stewpan, add carrots, season, and simmer for six minutes.

3. 3

   Cover with thick white sauce and cook until tender.

4. 4

   Before serving, add lemon juice, peas, and cheese.

5. 5

   Place on a hot dish and scatter parsley over them.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 91. The excerpt below is the record exactly as published.

Carrots and Peas, a la Creme. Scrape and wash some young carrots, blanch and drain them on a cloth. Put one ounce of butter into a small stewpan, and when it has melted add the carrots, season them with salt and pepper, and a pinch of sugar, and allow to simmer for six minutes, then cover with thick white sauce, and let them cook slowly until they are quite tender. Just before taking the stewpan from the fire, add a squeeze of lemon juice to the sauce, two tablespoonfuls of cooked green peas, and two tea- spoonfuls of grated cheese; place the carrots on a hot dish, and scatter a little finely-chopped parsley

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