New Carrots a la Maitre d’Hotel

Ingredients

• 1 or 2 bunches young carrots
• 1 tea-sp. sugar
• Salt
• pepper
• 1 dessert-sp. chopped parsley
• 1 oz. butter
• 1 dessert-sp. lemon juice

Method

1. 1

   Wash and scrape the carrots very lightly, cutting off the green tops.

2. 2

   Put them into a saucepan with enough boiling water to cover them, add a little salt and boil with the lid on until tender.

3. 3

   When ready, drain off every drop of water, add the butter, lemon juice, and seasoning, and toss over the fire until thoroughly mixed.

4. 4

   Serve very hot.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 218. The excerpt below is the record exactly as published.

New Carrots a la Maitre d’Hotel (Carottes a la Maitre d’Hotel 1 or 2 bunches young carrots. | tea-sp. sugar. Salt, pepper. 1 dessert-sp. chopped parsley. 1 oz. butter. 1 dessert-sp. lemon juice. Wash and scrape the carrots very lightly, cutting ofi the green tops. Put them into a saucepan with enough boiling water to cover them, add a little salt and boil with the lid on the saucepan until tender. When ready, drain ofi every drop of water (this may be put into the stock pot), add the butter, lemon juice, and seasoning, and toss over the fire until thoroughly mixed. Serve very hot. Note. — Older carrots may be prepared in the same way, but they must be cut in pieces. Time to cook, about 20 minutes. Sufficient for 3 or 4 persons. 451. New Carrots a la Flamande (Carottes a la Flamande) 1 or 2 bunches young carrots. 1 gill boiling water. 2 oz. butter. 1 tea-sp. salt. \ gill cream. 1 tea-sp. chopped parsley. 1 yolk of egg. 1 tea-sp. sugar

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