Carrots in Flemish Style

Ingredients

• 1 lb. of young Carrots
• 1 table-spoonful of butter
• 1 teaspoonful of sugar
• 1 pinch of salt
• 1 wine-glassful of water
• the yolks of two eggs
• a wine-glassful of cream
• a pat of butter
• 1 table-spoonful of parsley

Method

1. 1

   Scald the Carrots in boiling water for five minutes; cool and rub off the skin.

2. 2

   Slice them thick, put in a saucepan with butter, sugar, salt, and water.

3. 3

   Simmer for twenty minutes, tossing occasionally.

4. 4

   Beat the yolks with cream, stir into the Carrots with butter, and boil until thick.

5. 5

   Mix in parsley and serve.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 164. The excerpt below is the record exactly as published.

Carrots in Flemish Style. — (1) Scald l^lb. of young Carrots in boiling water for five minutes ; when they are cool rub off the skin with a cloth, slice them about jin. thick, put them into a saucepan that holds about 2qts., add 1 table-spoonful of butter, 1 teaspoonful of sugar, 1 pinch of salt, and 1 wine- glassful of water ; put the lid on, and let them simmer for twenty minutes, tossing them about now and then so that they all cook alike. Beat the yolks of two eggs with a wine- glassful of cream. When the Carrots are done, stir in the eggs and cream and a pat of butter, and boil it until the eggs are thick. Chop about 1 table-spoonful of parsley

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