(2711). Carrots, Colbert (Carottes A La Colbert)

Take a few dozen small, new carrots of uniform-size, trim them pear-shaped, blanch for a few moments in salted water, drain and lay them in a saucepan with a little butter, salt, a pinch of sugar and white broth (No. 194a); cook until they fall to a glaze, and should they then not be sufficiently tender, remoisten and reduce the liquid once more; finish with a little half-glaze sauce (No. 413), butter and lemon juice.

(2712). Carrots Glazed Or With Fine Herbs (Carottes Glacees Ou Aux Fines Herbes)

Turn or cut out with a spoon (Fig. 91) some carrots, shaping them to resemble olives; blanch, then saute in butter with a little sugar; moisten with broth (No. 194a) and cook slowly until reduced to a glaze, and the moistening reduced the same, in the meanwhile having the carrots done; add a little root glaze (No. 403) and then dish up in a pyramid.

For Fine Herbs add to the carrots prepared as for the above some chopped parsley and finely cut-up chives.

(2713). Carrots, Viennese Style (Carottes A La Viennaise)

Scrape some large carrots and cut them up into balls with a vegetable spoon five-eighths of an inch in diameter; blanch them in salted water until half done, then drain, place them in a saucepan with white broth (No. 194a), salt and a very little sugar; finish cooking, letting the liquid fall to a glaze, and just when ready to serve thicken with a little well-buttered veloute sauce (No. 415), to which add lemon juice, fine herbs and meat glaze (No. 402).

(2714). Carrots With Cream (Carottes A La Creme)

Cut some carrots into inch lengths; from the red parts remove cylindricals with a round vegetable cutter five-sixteenths of an inch in diameter; blanch until half done, then drain and saute in butter with a little sugar; moisten with white broth (No. 194a) and put on to cook; when ready-to serve boil with cream and thicken with egg-yolks and fresh butter.