Creamed Carrots a la Europeenne

Ingredients

• small carrots
• rich cream sauce
• salt
• pepper

Method

1. 1

   Take small carrots, scrape and wash well, cut in small strips — julienne style; put on the stove with water with a little salt and a small tablespoon sugar; cook — covered — until tender.

2. 2

   Make a rich cream sauce, and into it put the carrots; let simmer on the stove a few minutes; season with pepper and salt.

3. 3

   Serve in a vegetable dish with any kind of meat.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 414. The excerpt below is the record exactly as published.

rich cream sauce. Serve as a vegetable with any kind of meat. String Beans with Hollandaise Sauce Haricots Verts, Sauce hollandaise Cut the string beans lengthwise and cook [see recipe: String Beans with Butter], put in a vegetable dish, cover with a hol¬ landaise sauce. Serve as a vegetable, or as an entree after the roast. PEAS ( Petits Pols) Peas with Butter ( Petits Pois au Beurre) Select green peas, shell them; put them in hot water (suffi¬ cient to cover them) with a little pinch of baking soda and some salt; cook until tender. Drain the water off; put to the quart of peas half cup good melted butter; sprinkle with pepper. Serve in a vegetable dish with any kind of fried meat. Can also be served in the centre of a dish of chops, chicken, etc., or as a vegetable entree after the roast — just plain, with the beurre sauce. 280 THE SWEDISH, FRENCH, AMERICAN COOK BOOK Creamed Peas ( Petits Pois, Bechamel) a la Europeenne ' Shell the peas and cook [see recipe: Peas with Butter]; put In a vegetable dish, cover with a rich cream sauce, sprinkle with little chopped parsley. Serve as a vegetable with any kind of meat. Peas with Hollandaise Sauce ( Petits Pois , Sauce hollandaise) Shell the peas and cook [see recipe: Peas with Butter]. Put in a vegetable dish, cover with a rich hollandaise sauce. Serve as a vegetable or as an entree after the roast. Peas with Butter ( Petits Pois au Beurre ) a la Walde Select nice young green peas. Wash the shells well; put the peas in their jackets on stove with water (sufficient to cover them), a pinch of baking soda, and some salt; cook until the shells begin to open, then drain up carefully with the croquette drainer from the pan; arrange neatly on a platter. Serve as entree, after the roast, with melted butter poured over them. Vegetables (Legumes) a la Macedoine Select an equal quantity of vegetables — such as turnips, carrots, onions, string beans, peas. Wash and clean them. Cut the tur¬ nips, carrots, and onions in very fine dices, put on the stove in water (sufficient to cover them) with some salt; cook until tender. In the meantime, shell the peas. Cut the string beans in very thin slices crosswise, after first stringing them, then cook in hot water with a pinch of baking soda and some salt. When all the vegetables are cooked, drain off the water in the stock pot. Mix all the vegetables together with some butter, let stand on the stove for a few minutes; season with pepper and salt to taste. Serve in a vegetable dish with any kind of meat. Also used for garnishing different entrees. CELERY ( Celeri ) Celery with Butter ( Celeri au Beurre) This when in season is a delicious vegetable as well as a table relish. When bought for the table, the outside can be used for this dish. Wash well; peel and scrape the outside part well; cut in small pieces across, about quarter inch thick; put on stove; cook in water sufficient to cover it from twenty-five to thirty minutes without salt. When done, add a little salt, cook five minutes. Drain the water. Dish up in a vegetable dish and pour over some melted butter. Serve with any kind of meat as a vegetable for luncheon or dinner. How to Serve Celery as a Relish. Select white celery and wash it well; trim off the root, take aw^ay the outside stalks which are used as a vegetable. Open out the inside stalks, scrape and curl by cutting in small strips from the top down, letting them hold together at the root. Put in ice water from one to two hours — until curled and crisp. Serve in a glass celery dish as a relish after the soup. Can be made up in fancy designs with a knife, or served perfectly plain after it has been scraped and left in ice water until crisp. Creamed Celery ( Celeri a la Creme) Cook [see recipe: Celery with Butter]. Make a rich cream sauce, add the celery to it, cook for a few minutes; then add some cream, pepper, and salt to taste. Serve with any kind of meat in a vegetable dish for luncheon or dinner. Celery ( Celeri ) a la Hollandaise Prepare [see recipe: Celery with Butter]. Cut in two and one- half inch pieces across. Split each piece in three parts, tie up in small bunches with strings; put in water sufficient to cover it; cook from thirty to forty minutes — until tender; then add a little salt and cook again for another five minutes. Drain; put on slices of tomato, in crown style, on a platter with hollandaise sauce in the centre; garnish each bunch with thin strips of Spanish pepper — two bands around each. Serve as an entree after the roast. Can also be served cold as a salad garnished with lettuce leaves and the mayonnaise dressing in the centre. CARROTS ( Carottes ) Boiled New Carrots with Butter Carottes fraiches bouillies au Beurre Take small carrots

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