Carrots with Cream Sauce

Ingredients

• one-half pint of water
• a 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, cook in a saucepan with water, salt, sugar, and butter for about half an hour.

2. 2

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

3. 3

   Mix carefully and serve immediately.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 132. The excerpt below is the record exactly as published.

Oarrota with Oream Sauce 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 liaison including twice as much cold water as you bave liquid yolks when beaten, — and one-half cup cream, one ounce of butter, and chopped parsley

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