New Carrots a la Menagere

Ingredients

• 1 or 2 bunches young carrots
• 1/2 pt. stock
• 1/2 gill white wine
• A pinch of sugar
• A small bunch of herbs
• 1 tea-sp. flour
• 1 oz. butter

Method

1. 1

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

2. 2

   Cut them in small pieces and put them into a saucepan with the stock, wine, and bunch of herbs.

3. 3

   Simmer slowly for 30 minutes, then remove the herbs and add the butter and flour mixed together.

4. 4

   Stir for a few minutes, season to taste, and serve sprinkled with a little finely chopped parsley.

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.

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. Wash and scrape the carrots very lightly, cutting ofi the green tops. Put them into a saucepan of boiling water, salted in the proportion of one dessert- spoonful to one quart ; boil 10 minutes, and strain. Then cut the carrots into thin slices, and put them into a stewpan with the butter, gill of water, sugar. and salt. Put the lid on the pan, and simmer slowly until the carrots are tender. Add the yolk of egg and cream mixed together, and the chopped parsley. Stir carefully over the fire until thick, but do not boil. Serve very hot, garnished with croutons of bread or pastry (see p. 312). Time to cook, about J hour. Sufficient for 3 or 4 persons. 452. New Carrots a la Menagere (Carottes & la Menagere 1 or 2 bunches young carrots. £ pt. stock. J gill white wine. A pinch of sugar. A small bunch of herbs. 1 tea-sp. flour

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