184. Carrots Braized With Tomatoes-New Zealand

Wash, pare and soak in cold water three or four carrots, then drain and cut into long, thin strips. Bring to a boil in cold salted water; then drain on a cloth. Heat half a cup of tomato sauce and rub through a sieve. Fry the carrots gently in two tablespoons of butter for fifteen minutes; then add half a cup of stock and the tomato puree; season with salt, paprika and a scant teaspoon of sugar and simmer until the carrots are tender. Thicken the sauce with a teaspoon or more of roux. Garnish with fried toast.

185. Carrots A La Pompadour - French

Wash, scrape and scald for five minutes a bunch of young carrots. Drain and cut into pieces not larger than a match - the finer the better. Stew in a saute pan with half a cup of double cream until it has been absorbed and the carrots begin to brown slightly; then add another half cup, heated, a little salt and paprika, and when tender serve.