Carrots Sautees a la Creme

Ingredients

• six good-sized carrots
• three tablespoonfuls of bechamel
• a cupful of cream or milk
• a pinch of salt
• half a pinch of pepper
• the third of a pinch of nutmeg
• a good pinch of chopped parsley

Method

1. 1

   Pare, scrape, wash, and cut the carrots into rounds.

2. 2

   Cook in white broth for thirty minutes, then drain.

3. 3

   Place in a sautoire with bechamel and cream, season, and cook for ten minutes.

4. 4

   Serve with parsley.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 235. The excerpt below is the record exactly as published.

Carrots Sautees a la Creme.— Pare- off the ends of six good-sized carrots, scrape them neatly, wash thoroughly, and cut them in rounds half an inch thick. Cook them in white broth (No. 99), (salted water will answer as well); cover the saucepan, and let them cook for thirty minutes. Remove, drain, and place them in a sautoire, with three tablespoonfuls of bechamel (No. 154), and a cupful of cream or milk. Season with a pinch of salt, half a pinch of pepper, and the third of a pinch of nutmeg. After tenmin- 294 THE utes, place them in a hot dish, sprinkle a good pinch of chopped parsley

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