Carrots Maitre D' Hotel

No. 386. - Take three dozen young carrots and cut each one in half, then put them in water lightly salted, and when three quarters done, drain them. Put them in a saucepan with a piece of butter and a pint of broth, and season with salt and pepper and a pinch of sugar. Then put them over a brisk fire, and when the moisture is reduced, the carrots must be cooked. Add two spoonfuls of Alle-mande sauce and a little parsley chopped fine, then toss them well together and serve. When large carrots are used, slice and prepare them as you would young carrots.

Carrots Stewed, German Style

No. 387. - Prepare the carrots the same as in No. 386. When the broth is reduced, add a piece of butter, in which you will mix two spoonfuls of flour. Dilute it with some broth, then let it simmer slowly for ten minutes, add some fine chopped parsley, and then serve.

Carrots, With Butter Sauce

No. 388. - Cut the Carrots in any shape desired, then boil them in water lightly salted, and when tender drain them. Then put them in a saucepan and season with salt, pepper, a little nutmeg and a pinch of sugar, and add a piece of butter. Toss them over the fire a few minutes, then add four spoonfuls of Butter sauce and serve.

Carrots With Green Peas, Strasbourgeoise

No. 389. - Parboil two dozen young Carrots for five minutes, then drain them. After this put them in a saucepan with a piece of butter, then toss them over the fire and season with salt, pepper and a pinch of sugar. Moisten them with white broth, and when they are half cooked add as much green peas as you have Carrots, and a faggot of parsley garnished. Cover the saucepan and cook them on a brisk fire. When tender add two spoonfuls of Cream sauce. Toss them well together over the fire and add a piece of butter before serving.

Stewed Carrots, Indian Style

No. 390. - Cut and trim two dozen young Carrots, all of even size. Put them in water to cover them. Then season with salt, pepper and sugar, and add a piece of butter. Cook them until tender. Then slice an onion and put it in a saucepan with a piece of butter. Pry it lightly, adding a soup-spoonful of flour and a teaspoonful of curry powder. Let it cook for a minute, while stirring it well, and mix with it a glassful of cream and some of the Carrot broth to make a clear sauce. Add the Carrots then, and season with salt and pepper, and let them simmer for fifteen minutes.

Carrots Stewed For Garniture

No. 391. - Cut three dozen Carrots in a short, thick Julienne. Boil them, and when done, drain them. Put in a flat saucepan a piece of butter, and set it on the fire. When the butter commences to get brown, add the Carrots. Toss them well over the fire, add some chopped parsley, season with salt and pepper, a pinch of sugar, and add two spoonfuls of butter sauce.

Carrots For Large Garniture, Flament

No. 392. - Take three dozen young Carrots, trim them in nice shape or cut them with large spoon cutters. Parboil them for five minutes and then drain them. Then put them in a saucepan with a piece of butter, a pinch of sugar and a pint of white broth. Cook them until the broth is reduced and the Carrots glazed. Serve them as needed.