Purée of carrots
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 8. The excerpt below is the record exactly as published.
Purée of carrots. Brochet sauce au beurre d’anchois. Pike, anchovy sauce. Noix de veau à l’oseille, Chump of veal with sorrel, Canard sauvage rôti. Roast wild duck. Purée de lentilles. Purée of lentils. Soufflé vanillé. Vanilla soufflé. Purée of carrots. Mince the best parts of some large fresh carrots, put them in a saucepan with some fresh butter and a pinch of sugar, stir until brown, moisten with stock; add a raw peeled potato, and simmer over a slow fire until cooked; pass through a tammy, thin the purée with stock, and serve. Hand fried bread cut into dice
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