Necessary for soups and in stock for sauces; not in much demand as a vegetable in this country. In England nearly always served with boiled salt beef.
Carrots In Cream
Young carrots scraped, parboiled, cut in slices, simmered with very little water till tender; milk, butter.'salt, pepper and corn-starch thickening.
Carrots A La Flamande
Prepared like the last, finished with egg yolks, thickening them like custard, pinch sugar and chopped parsley.
Same as in Cream.
Young carrots, all one size, parboiled, then boiled in seasoned stock with butter and little sugar; dried down to a glaze.
Fried in slices with butter, onion, pepper, salt, little flour; when brown, broth added; simmered tender.
Carrots And Green Peas
Carrots cut in dice, cooked half done; equal quantity of peas added; boiled till all are done. But-ter-and-flour thickening.
Carottes A La Menagere
In slices in white sauce with wine and herbs.
Carottes Nouvelles A La Sauce Blanche
Young carrots stewed in white sauce.
Carottes Au Sucre
Boiled and mashed, mixed with sugar, milk, salt, eggs, in a dish, sugared over top and browned in the oven.
Carrots In Puddings
Two oz. grated carrot to each pound of fruit; said to improve plum pudding. Mashed carrot is an ingredient in a pudding on a former page.
About half the soups made contain more or less carrots; they are in all vegetable consomme's. "Puree of carrots," "solferino" and "cre'ey" are carrot soups. Grated carrot has been used to color butter.
Carrots In Chartreuses
They are essential for their color in ornamental vegetable pieces and for salads of cooked vegetables in jelly.