Carrots with Cream

Ingredients

• some large tender Carrots
• a piece of butter
• a little salt
• a little sugar
• some good broth
• the yolks of a few eggs
• a little fresh cream
• a little grated nutmeg

Method

1. 1

   Cut Carrots into dice, blanch, drain, and fry with butter, salt, and sugar.

2. 2

   Sprinkle flour, add broth, stir until boiling, then simmer.

3. 3

   Beat yolks with cream, nutmeg, and butter, stir into Carrots, and serve.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 163. The excerpt below is the record exactly as published.

Carrots with Cream. — Cut some large tender Carrots (pre- viously peeled) into dice, and blanch them for two minutes in salted water. Drain them, fry in a stewpan with a piece of butter, a little salt, and sugar ; when almost dry, sprinkle over them a little flour, and pour in some good broth to three-fourth their height, stirring until the broth boils ; then move the stewpan to the side of the fire, and let it simmer until the Carrots are done. Beat the yolks of a few eggs with a little fresh cream, and add to them a little grated nutmeg

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