Carrots with Cream Sauce

Ingredients

• enough new carrots
• one-half pint of water
• a little salt
• tablespoonful sugar
• one ounce of butter
• three egg yolks
• one-half cup cream
• one ounce of butter
• chopped parsley

Method

1. 1

   Peel and slice carrots.

2. 2

   Cook in a saucepan with water, salt, sugar, and butter for half an hour.

3. 3

   Add a liaison of egg yolks mixed with cold water and cream.

4. 4

   Mix carefully and serve at once.

As published

This recipe was extracted from Kirmess cook book (1907), page 121. The excerpt below is the record exactly as published.

CARROTS WITH CREAM SAUCE. Mrs. Seely's Cook Book, Peel and cut enough new carrots in one-sixth of an inch slices. Put them in a saucepan with one-half pint of water, a little salt, tablespoonful sugar, and one ounce of butter. Cover and cook about one-half hour, tossing occasionally. Add a liaison of three egg yolks — the liai- son including twice as much cold water as you have liquid yolks when beaten — and one-lialf cup cream, one ounce of butter, and chopped parsley

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