Garrottes en Sauce
From The profession of cookery, from a French point of view, 1894
Celery, parsnips, chicory, and turnips may all be done the same way.
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 72. The excerpt below is the record exactly as published.
Garrottes en Sauce. Cut some carrots into thin slices lengthways, and boil in salt and water till tender. It is better to boil them whole and slice them after- wards. Melt some butter in a saucepan, add a little flour, lay in the carrots, season well, pour on to a dish, sprinkle with finely chopped or \ dried parsle
Cook this with the app: pantry check, scaling, and the assistant.