Purée of Carrots

Ingredients

• two pounds of the best red parts off some carrots
• half a pound of butter
• two pints of water
• onion
• two heads of cloves
• a head of celery
• salt and pepper

Method

1. 1

   Mince the carrots and warm in butter with water and seasonings.

2. 2

   Boil until thoroughly cooked, then pass through a tammy.

3. 3

   Add water to the purée and boil for three quarters of an hour.

4. 4

   Serve over boiled rice.

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 78. The excerpt below is the record exactly as published.

Purée of carrots. Croquettes de semoule au Parmesan. Semolina croquettes with Parmesan. Anguille à la poulette, Eel à la poulette. Pâté de saumon. Salmon pie. Pommes de terre en purée, gra- Baked purée of potatoes with bread- tinées. crumbs. Gâteau de riz sauce aux groseilles. Rice cake with gooseberry sauce. Purée cf carrots. Mince up two pounds of the best red parts off some carrots, warm in half a pound of butter, and add two pints of water; season with onion, two heads of cloves, a head of celery, salt and pepper

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