This section is from the book "The Culinary Handbook", by Charles Fellows. Also available from Amazon: The Culinary Handbook.
A vegetable that in this country enters into almost every soup, sauce, ragout, etc., for its flavor, and in the early summer when new and about two inches long, are relished as an accompaniment to fresh boiled beef, New England dinner, etc.
The carrots washed and scraped, then boiled tender in boiling salted water, taken up and drained, then simmered in reduced cream or thin cream sauce; served as a vegetable.
Washed, scraped and boiled as above, then sauteed in butter, taken up, and mixed into Maitre D'Hotel butter; served as a garnish.
The carrots washed and scraped, then braised in consomme to a glaze, taken up; served on small platters with some parsley sauce at the end, as a vegetable.
Prepared and glazed as in the preceding, taken up, dipped in melted butter and used as a garnish.
Glazed as above, taken up, put into a rich brown gravy; served as a garnish sprinkled with parsley, or as a vegetable.
New carrots cored with a column cutter, then cut in thin slices, stewed in consomme till tender; green peas boiled in salted water with a bunch of fresh mint, strained off when done, and mixed with the carrots; served as a vegetable.
Washed and scraped, then boiled in boiling salted water till tender, drained off and then mixed into Poulette sauce and served as a vegetable.
The carrots prepared and cooked (as in Braised New Carrots, Parsley Sauce), then taken up and mixed into a good curry sauce made of cream; served in the center of a border of dry boiled rice.
The carrots glazed and when cold the tips dipped into Ravigote sauce, arranged alternately on dish with points of asparagus sprinkled with Vinaigrette sauce, and garnished with shred lettuce.
Plenty of carrots with a few soup vegetables boiled in stock with a piece of corned beef; when meat is done, taken up, the soup then made thick with roux, then rubbed through a fine sieve, boiled up again, seasoned and skimmed; served with croutons, (called, PUREE CRECY).
 
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