New Carrots a l’Indienne

Ingredients

• Cook a bunch of carrots
• 1 pint of stock
• 1 oz. of butter
• season with salt
• pepper
• a dessertspoonful of mild curry powder
• 1 large peeled and chopped onion
• a little cream or milk

Method

1. 1

   Scrape, wash, and cut carrots into rounds.

2. 2

   Cook with stock, butter, and bouquet garni.

3. 3

   Fry onion until light brown, add curry powder and flour, mix with cream, strain into carrot saucepan, and boil gently for about 10 minutes.

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.

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, and mix with the sauce. Dish up and serve hot. Carrots a la Favorite. Trim, wash, and scrape a bunch of young carrots, and cook them in salted water until tender, then drain and toss them in 2 oz. of fresh butter. Put half a pint of cooked flageolet beans into a buttered fire- proof dish ; sauce over with Bechamel or other rich white sauce. Upon this range the cooked carrots, neatly glaze them with dissolved meat glaze, be- sprinkle with chopped parsley, garnish with fleurons of puff pastry, and serve hot. Carrots a la Flamande. • 1 bunch of young carrots, 1 teaspoonful chopped parsley, 2 tabiespoonsful cream, castor sugar, 1 oz. of butter, 2 yolks of eggs, salt and pepper. Trim, wash, and scrape the carrots, cut them into halves or quarters, and blanch them in slightly salted water. Drain and put them in a stew-pan with the butter, toss them over the fire for a few minutes without allowing them to get brown, then add a gill 70 HOW TO COOK VEGETABLES. of good stock, season with pepper, salt, and a pinch of sugar, and cook till tender. Mix the yolks of eggs with the cream and pour into the stew-pan containing the carrots, stir till the liaison is formed, then add the parsley (finely chopped), mix thoroughly, dish up and serve hot. Carrots a la Maitre d’Hotel. i bunch young carrots, i oz. butter, i dessert- spoonful chopped parsley, lemon juice, seasoning. Wash and scrape the carrots, cut them lengthwise into quarters, and boil in salted water till tender. Drain them and put them in a stew-pan with the butter ; saute them quickly over the fire ; add the chopped parsley and a teaspoonful of lemon juice. Shake the pan over the fire for some minutes. Season with salt, pepper, and a pinch of castor sugar. Dish up and serve hot. Curried Carrots. Braise some young carrots, and let them get cold. Prepare a rich curry sauce, and have ready 2 or 3 hard-boiled eggs which have been allowed to get cold and then sliced. Slice the cold carrots, and lay them with the sliced egg in the curry sauce, and allow them to heat gradually in the sauce ; then make a border of nicely boiled rice in a dish, garnish with strips of red and green chillies, and fill up the centre with the curried carrots, and serve. Carrots with Peas. Wash and scrape a bunch of new carrots, cut in rounds about | in. in thickness. Place the carrots in a saucepan and cook as before. When cooked, mix with \ pint of green peas previously boiled in salted water. Then bind together with a little butter, blended with flour ; cook for another 10 minutes, and serve in a vegetable dish. CARROTS. 7l Carrots a I’Allemande. 2 bunches of young spring carrots, £ gill demi-glace sauce, J pint rich stock, i teaspoonful chopped parsley, 2 oz. butter, £ gill cream, i teaspoonful castor sugar, seasoning. Wash and scrape or trim the carrots, blanch them in slightly salted water, and drain. Melt the butter in a saute-pan, put in the carrots and the sugar, toss over the lire for a few minutes, moisten with the gravy or stock. Cover the pan, and allow to simmer gently on top of the stove or in a hot oven for about io minutes. By this time the liquor should be almost absorbed, or at any rate reduced to a glaze. Season with salt, pepper, nutmeg, and a pinch of cayenne pepper ; add also half a teaspoonful of chopped parsley. Shake the pan well so as to thoroughly blend the carrots with the seasoning. Butter a pudding basin, sprinkle the buttered part with chopped parsley, and line the basin neatly with carrots ; fill up tightly with the remainder of carrots, place the basin in a hot oven for a few minutes, and turn out quickly on to a hot dish. Heat up the demi- glace sauce, add the cream, season to taste, and pour round the base of the dish. New Carrots a I’lndienne. Cook a bunch of carrots after having scraped, washed, and cut them into rounds. Put them in a saucepan with i pint of stock, also i oz. of butter, and a bouquet garni, season witli salt, pepper, and a pinch of castor sugar. Separately fry a 1 rge peeled and chopped onion in a little butter, and when a nice light brown add a dessertspoonful of mild curry powder and a little flour. Fry for a few minutes, then mix the sauce with a little cream or milk

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