Garnish of Glazed Carrots

Ingredients

• a bunch of new carrots
• an ounce of butter
• half a pint of good broth
• a pinch of salt
• a little sugar

Method

1. 1

   Turn the carrots into pear-shape, blanch for three or four minutes, strain, and sauté with butter, salt, and sugar.

2. 2

   Moisten with broth, boil, and simmer to a nice glaze, then serve as a garnish.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 56. The excerpt below is the record exactly as published.

half a pint of good broth, let them simmer till cooked, giving an occasional toss to the pan, and when glazed all round, serve with a roast turkey or goose. 279. GARNISH OF LETTUCES. Plainly cooked as well as stuffed lettuces are served as a garnish with or without being glazed. In either case cook the lettuces as directed in soups 42 and 43. 280. GARNISH OF GLAZED ONIONS. Peel a dozen small onions of a similar size ; put them in a well- buttered saut^-pan with neai-ly a pint of good broth and a little sugar, let them simmer gently by the side of the fire, taking care to often turn the onions over, so as to give them an even colour all round, and when well glazed and properly cooked, serve them with braized meat. 28L GARNISH OF MACEDOINE BJgCHAMEL. Blanch in the usual way in separate waters two carrots, three turnips, twenty-five asparagus-heads, a good handful I30 PRACTICAL HOUSEHOLD COOKERY. each of peas and French beans, and three branches off the top of a cauliflower; strain off the different waters, cut the carrots and turnips in small fancy shapes, the French beans and asparagus in small diamonds; put the whole in a saut^pan with half a pint of Bechamel sauce, two tablespoon fuls of chicken gravy, two ounces of butter, a piece of sugar, and a little grated nutmdg ; set the saut^- pan on the fire, simmer gently till the vegetables are properly glazed, then serve with veal cutlets, <S^. 282. GARNISH OF CELERY. Clean and cut in pieces of about half an inch long, four large heads of celery; blanch these in boiling salt water for five minutes, strain, and immerse in cold water, and lay them on a cloth. When nicely dried put them in a saut<i-pan with half a pint of broth, an ounce of butter, a piece of sugar, a little grated nutmeg, and salt to ta^te ; boil, and then simmer for about an hour ; add two table- spoonfuls of chicken gi'avy, see that the celery gets pro- perly glazed, and serve. Note, — If this garnish is required for poultiy, add some Bechamel sauce and a gill of cream. 283. GARNISH OF NEW CARROTS. Turn into pear-shape a bunch of new carrots, keeping them as much as possible of the same size; blanch for tliree or four minutes, strain the water, and put them in a saut^-pan with an ounce of butter, a pinch of salt

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