gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Puree De Carottes, otherwise Crecy
From A guide to modern cookery, 1909
Serves 4
Ordinary garnish: small bread dice fried in butter.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 131. The excerpt below is the record exactly as published.
PUREE DE CAROTTES, otherwise CRECY Cut one Ib. of the red part only of carrots into fine slices; chop one onion, and put the whole into a stewpan with a sprig of thyme and two oz. of butter. Stew gently for twenty minutes, and season with a pinch of salt and sugar. Add the thickening ingredient, 1.e., either two oz. of rice or five and one-half oz. of bread dice fried in butter; also add one and one- half pints of white consommé
Cook this with the app: pantry check, scaling, and the assistant.