Des Carotes, Panais, Racines De Percil, De Plusieurs Façons - Of Carrots, Parsneps, And Parsley-roots, Of Different Fashions
Description
This section is from the book "The Professed Cook: Or, The Modern Art Of Cookery, Pastry, And Confectionary", by B. Clermont. Also available from Amazon: The professed cook.
Des Carotes, Panais, Racines De Percil, De Plusieurs Façons - Of Carrots, Parsneps, And Parsley-roots, Of Different Fashions
For Ragout of Roots, see Ragout Articles. They are also used as a Dish: When boiled tender in the Broth-pot, cut them into what shape you please; have a good Sauce ready, either white or brown; put the Roots to soak in it some time, and simmer a moment before you are ready to serve. - Parsley-roots must be very well scalded first, and thoroughly boiled, on account of their strong flavour.
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