Puree De Carottes

Ingredients

• a quarter of their weight of rice
• three oz. of butter per lb. of purée

Method

1. 1

   Slice the carrots, and cook them in slightly-salted water, with sugar and butter, as for 'Glazed Carrots,' and a quarter of their weight of rice.

2. 2

   Drain them as soon as they are cooked; rub them through a fine sieve; transfer the purée to a sauté-pan, and dry it over a fierce fire, together with three oz. of butter per lb. of purée.

3. 3

   Now add a sufficient quantity of either milk or consommé to give it the consistence of an ordinary purée.

4. 4

   Dish in a timbale with triangular croûtons of bread-crumbs, fried in butter at the last moment.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 363. The excerpt below is the record exactly as published.

PUREE DE CAROTTES Slice the carrots, and cook them in slightly-salted water, with sugar and butter, as for ‘‘ Glazed Carrots,’’ and a quarter of their weight of rice. Drain them as soon as they are cooked; rub them through a fine sieve; transfer the purée to a sauté- 632 GUIDE TO MODERN COOKERY pan, and dry it over a fierce fire, together with three oz. of butter per lb. of purée

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