Southern Carrots

Ingredients

• Carrots
• 2 cups of chicken stock
• 2 tablespoons of flour
• 2 egg yolks
• 2 tablespoons of butter
• Pepper and salt

Method

1. 1

   Clean carrots and cook in boiling water until tender.

2. 2

   Cook together the butter and flour, add stock gradually and stir constantly till thick.

3. 3

   Remove from fire and add the yolks of the eggs, beaten well.

4. 4

   Season and pour over carrots.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 126. The excerpt below is the record exactly as published.

2 tablespoons. Flour, 2 tablespoons. Water, 1 cup. Salt and pepper. Chopped parsley. Boil diced carrots in salted water till tender and mix with the cooked peas. Sprinkle with flour, seasoning, sugar and butter. Add 1 cup of the water in which the carrots were cooked and simmer till thick. Sprinkle with chopped parsley and serve hot. SOUTHERN CARROTS. Carrots. Chicken stock, 2 cups. Flour, 2 tablespoons. Egg yolks, 2. Butter, 2 tablespoons. Pepper and salt

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