Garnish of Carrots in Olives, etc.

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (2)

four good carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
a ragout-spoonful of Allemande, Béchamel, Suprême, or, indeed, any other kind of sauce ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (7)

Scrape and wash four good carrots.
Cut the red part of the carrots into various fancy shapes, such as olives, small round balls, pillars, half-moons, diamonds, or fluted shapes, using a small root-knife, vegetable scoop, or cutter.
Parboil the shaped carrots and drain them.
Prepare them as directed above (referring to shaping and parboiling).
Finish them in the same manner.
Boil them down in their own glaze.
Either use them as they are, or add a ragout-spoonful of Allemande, Béchamel, Suprême, or any other appropriate sauce.

Original Text

GARNISH OF CARROTS IN OLIVES, ETC.
SCRAPE and wash four good carrots, cut the red part, either with a small root-knife, vegetable scoop, or cutter, into various fancy shapes, as olives, small round balls, pillars, half-moons, diamonds, or fluted shapes; parboil, drain, and prepare them as directed above; finish them in the same manner, and, having boiled them down in their own glaze, either use them as they are, or else add a ragout-spoonful of Allemande, Béchamel, Suprême, or, indeed, any other kind of sauce that may be appropriate for the dish they are meant to garnish.

Notes

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