New Carrots a la Poulette

Ingredients

• a bunch of new carrots
• about 1 pint of stock
• 2 peeled onions
• season with salt
• pepper
• pinch of sugar
• a small piece of butter
• 2 yolks of eggs
• blanch and chop some parsley

Method

1. 1

   Scrape and cut the carrots, wash well, and place in a saucepan with bouquet-garni, onions, salt, pepper, sugar, butter, and stock.

2. 2

   Simmer until cooked.

3. 3

   Remove onions, mix with Bechamel sauce and egg yolks, add parsley, and serve hot.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 32. The excerpt below is the record exactly as published.

New Carrots a la Poulette. Carrots, above all, when young, must not be peeled, because it is known that the outside part possesses much more nourishing and juicy qualities than the interior. Simply scrape them with a knife to take off only the outer skin. Take a bunch of new carrots, scrape them, cut off the point, and the top part which is usually a little green. Cut each in two if small, in four if large. Wash well, place in a saucepan with a bouquet- garni, 2 peeled onions, season with salt, pepper, and pinch of sugar, add a small piece of butter and about 1 pint of stock. Let it simmer until the carrots are quite cooked. Take out the onions, then mix a little Bechamel sauce and a liaison of 2 yolks of eggs. Finally blanch and chop some parsley

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