Carrots For Small Garniture, Olive-Shaped

No. 393. - Cut as many Carrots as are needed, in olive shape, with a spoon cutter. Cook them the same as in No. 392, and when glazed add four spoonfuls of Cream, Allemande or Brown sauce, which-ever may be desired.

Carrot Garniture, Nivernaise

No. 394. - Cut the Carrots with a channelled spoon cutter, the size of a small olive. Cook them the same as in No. 392. When well glazed, add a small piece of butter and a little chopped parsley. Toss them well together, and serve with articles needed in Niver-naise style.

Carrot Puree Foe Garniture

No. 395. - Use young carrots or only the red parts of old ones. When washed and cleaned, parboil them for fifteen minutes, and then drain them in a colander. Put them in a saucepan with a piece of butter, and season with salt, pepper, a pinch of sugar and a little nutmeg. Put on the lid, set them over a slow fire and let them simmer, turning them occasionally, not letting them get brown. Moisten with a little broth, and when cooked and lightly glazed, add a reduced Allemande or cream sauce. Then rub it through a fine sieve, put it back in the saucepan and warm it thoroughly. Before serving, add a piece of butter.

Carrot Soup Puree, Aurore

No. 396. - Take three dozen young Carrots, or the red parts of old ones, and slice them in fine pieces. Put them in a saucepan with a piece of butter, two onions, two pieces of celery, a faggot of parsley garnished with a leek, a little salt and a pinch of sugar. Cover the saucepan and let them simmer until the moisture is reduced, not letting them burn or get browned. Then add one quart of broth, and cook slowly until done. Then add one gallon of thickened veal or chicken broth, and let it all boil slowly for twenty minutes. Then take out the faggot, skim the top, and rub the puree through a fine sieve. Pat it back into the saucepan to keep warm, and before serving add a piece of butter, stirring it well until melted. Serve with small fried bread-crumbs, separate.

Carrot Soup Puree, Stanley

No. 397. - Prepare the puree the same as in No. 398. Before serving, add a pint of cream, in which dilute the yolks of six raw eggs and a piece of butter. Then add a garniture of balls of forced meat of chicken, green peas and asparagus tops, cooked separate.

Carrot Soup Puree, German Style

No. 398. - Prepare the Carrots as in No. 396. When the moisture is reduced add two quarts of broth and the crumbs of a loaf of white bread. Let them cook slowly until the Carrots are thoroughly done. Then add two quarts of cream sauce while stirring it with a wooden spoon, and if it is too thick add some broth, to bring it to the proper consistency. After fifteen minutes, rub it all through a fine sieve, put it back on the fire to keep warm, then add a piece of butter and season to taste. Before serving, add some Vermicelli or Noodles cooked in broth.

Soup Puree, Crecy

No. 399. - Cut the red part of two dozen Carrots in small pieces, parboil them for two minutes and drain them in a colander. Put them in a saucepan with a piece of butter and add two white onions sliced and the white part of two leeks. Let them simmer for five minutes until the moisture is reduced, stirring it occasionally. Then add two quarts of white broth, half a pound of rice or the crumbs of one square loaf of bread. Cook them slowly until well cooked, and add three quarts of chicken or veal broth, seasoned with salt, pepper and sugar. Rub the puree through a fine sieve, then put it back in the saucepan, stirring it until it boils. Then let it cook slowly for half an hour, then skim it and add a piece of butter. Serve it with small fried bread crumbs. In this soup boiled rice or any other paste may be used.