Carrots Sautes au Beurre

Ingredients

• some very young carrots
• a little salt
• some butter
• a tablespoonful of chopped parsley

Method

1. 1

   Scrape and wash the carrots, boil until tender, drain, and mix with butter, salt, and parsley.

2. 2

   Serve very hot.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 64. The excerpt below is the record exactly as published.

a tablespoonful of chopped parsley. Boil for a few moments, and serve very hot. 405. Mushrooms au Gratin. Reduce on the fire ten minutes a cup of Allemande sauce (Art. 81), pour it over some mushrooms, in a deep dish, sprinkle with bread-crumbs, and pour a little melted butter on top, send to the oven, and, when colored a light brown, serve. 406. Mushrooms au Gratin (another way). Wash and cut off the stalks of about a dozen as large mushrooms as possible. Peel and chop fine an onion, which put in a saucepan on the fire, with an ounce of butter. Simmer very gently, and, when the onion is colored slightly, add the stalks of your mushrooms, which you have chopped fine, six ounces of bread-crumbs, which you have soaked in consomme (Art. 1) and then pressed until nearly dry, a pinch of salt, pepper, and nutmeg, and four tablespoonfuls of tomato sauce. Mix all well together, and boil VEGETABLES. 1 43 ten minutes. Then fill your mushrooms with the above mixture, sprinkle some bread-crumbs, and put a little melted butter on top. Send them to a gentle oven, until colored a light brown, and serve on toast, or with a Spanish sauce (Art. 80), to which add a glass of sherry, or with an Italian sauce (Art. 93), or a tomato sauce (Art. 90). 407. Squash. Peel and wash a squash, open it and take out the seeds, put it in a saucepan, with two quarts of water and a pinch of salt. When boiled tender, allow it to drain fifteen minutes, press it through a sieve, put it in a saucepan with four ounces of butter, a pinch of salt, and a little nut- meg, and serve very hot. 408. Carrots Sautes au Beurre. Scrape and wash some very young carrots, and boil them with a little salt, either whole or cut in pieces. When very tender, drain them, and put them in a saucepan, with some butter

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