Potage a la Nivernaise

Ingredients

• four good-sized carrots
• a table-spoonful of butter
• a salt-spoonful of powdered sugar
• a spoonful of stock

Method

1. 1

   Cut carrots into pieces and boil in stock.

2. 2

   Melt butter in a frying pan, add carrot pieces, sprinkle with sugar, pepper, and salt, and moisten with stock.

3. 3

   Serve glazed carrots in the tureen with the strained soup.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 246. The excerpt below is the record exactly as published.

Potage a la Nivcrnaise. Filets de soles, sauce a la paiivre homnio. Filets de lapin a I'ltalienne. Longe de monton braisee. Rouelles de sarcelles a la Wjvcm. Tomates a I'ltalienne. " Pudding" a la " Queen Mab." Souffle de vanille. Fromage, hors d'oeuvres. Dessert. 1. — This is a soup in tlie style of Julienne, of which the flavour is exclusively restricted to that Nivemaise soup. r i tt • of can'ots. Having set your soup meat for stock as usual for a clear soup, you should take four good-sized caii'ots, -wash them well, and cut out of them a number of thickish pieces the size and shape of a pigeon's ®gg> or a little smaller. When you have cut a couple of dozen such pieces, throw all the scraps and trimmings of the carrots into the stock pot, to flavour the soup well. Shortly before serving time, you must cook the trimmed carrots in this way : — Melt a table-spoonful of butter in a frying-pan, put into it the carrot pieces, which should have been all but boiled till soft in the soup, and toss thera about MENU FOR A PARTY OF SIX. 445 over the fire adding a salt-spoonful of powdered sugar, with a dusting of pepper and of salt, and moistening the pan with a spoonful of stock

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