Veloute aux Carottes

Name: Veloute aux Carottes
Yield: 4 servings
Ingredients: one Ib. of the red part only of carrots; one oz. of butter; one pint of ordinary thin velouté; one-half pint of white consommé; a pinch of table-salt; twice that amount of castor-sugar; one and one-half tablespoonfuls of a fine brunoise of the red part of carrots

From A guide to modern cookery, 1909

Serves 4

This soup may also be prepared as a cream.

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

VELOUTE AUX CAROTTES, otherwise NIVERNAISE Cut into thin slices one Ib. of the red part only of carrots, season with a pinch of table-salt and twice that amount of castor-sugar, and stew in one oz. of butter. Add one pint of ordinary thin velouté and let the cooking of the carrots be completed therein. Rub through tammy, finish with one-half pint of white consommé, set to boil, and complete the preparation, when dishing up, with the leason and butter. Garnish with one and one-half tablespoonfuls of a fine brunoise of the red part of carrots

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