Carrots in White Stock

Ingredients

• an ounce of butter
• a dessertspoonful of flour
• half a pint of white stock
• the beaten yolks of two eggs
• a tablespoonful of good cream
• a little grated nutmeg
• a couple of pinches of castor sugar
• a little pepper
• a little salt
• a little chopped parsley

Method

1. 1

   Boil the carrots for ten minutes in salted water.

2. 2

   Drain and place in a stewpan with butter, nutmeg, sugar, pepper, and salt.

3. 3

   Sprinkle with flour and fry gently for a few minutes.

4. 4

   Add white stock and simmer for twenty minutes, stirring frequently.

5. 5

   Stir in beaten egg yolks and cream, blending without boiling.

6. 6

   Serve on a hot dish with fried bread triangles and parsley.

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.

an ounce of butter, a little grated nutmeg, a couple of pinches of castor sugar, and a little pepper and salt. Sprinkle over them a dessertspoonful of flour and fry gently for a few min- utes, frequently shaking the stewpan. Now add half a pint of white stock and simmer for twenty minutes, stirring and skimming frequently. As soon as the carrots are quite tender stir in the beaten yolks of two eggs and a tablespoonful of good cream. Keep stirring over the fire until the whole is blended, but not to boil; then serve on a hot dish. A few triangles of fried bread should be arranged round the carrots and the whole sprinkled with a little chopped parsley

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